Name: Keto White Chicken Chili (Paleo, Whole30) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 onion, diced; 2 celery sticks, chopped; 4 garlic cloves, minced; 2 jalapeño peppers, seeded and membranes removed, diced; 1½ lbs skinless boneless chicken thighs or breasts; 1 tbsp ground cumin; 2 tsp chili powder; 1 tsp coriander; 1 tsp dried oregano; 1 tsp sea salt; ⅛ tsp ground black pepper; 1 tbsp coconut oil or your favorite cooking oil; 4 cups bone broth or chicken broth; 4 oz can of diced green chili; 14 oz can of full fat coconut milk; Cilantro; Avocado slices; More jalapeño slices

Jump to Recipe· 4.1 from 70 reviews

If you’re craving a comfort meal that doesn’t derail your healthy lifestyle, the Keto White Chicken Chili (Paleo, Whole30) Recipe is exactly what you need. This chili is a creamy, aromatic bowl of pure satisfaction that combines tender chicken thighs with a perfectly spiced broth, creamy coconut milk, and just the right kick of heat from jalapeños. Every spoonful feels like a warm hug, all while staying true to clean eating principles. It’s my go-to recipe for a cozy dinner that’s bursting with flavor and texture, yet simple enough to whip up any night of the week.

Ingredients You’ll Need

A white pot filled with cooked, browned pieces of meat placed on one side, showing a golden and slightly crispy texture with seasoning. On the other side inside the pot, there is a layer of finely chopped green vegetables mixed with small bits of light brown grains, surrounding the meat in a ring. The pot holds these layers clearly with the meat taking up the lower right section and the green vegetable and grains mix forming a curved strip along the top inner edge. The pot is resting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Getting this chili right means relying on a handful of wholesome ingredients that each play a crucial role in making the dish pop with flavor and delightful texture. The combination of fresh veggies, bold spices, and creamy coconut milk creates a harmony that turns ordinary ingredients into something unforgettable.

Coconut oil: A subtle hint of tropical flavor and the perfect medium for sautéing your veggies and spices.
Onion: Brings sweetness and depth when softened, creating a flavor foundation.
Celery: Adds crunch and a mild savory note that balances the heat.
Garlic cloves: Infuses the chili with aromatic richness and savory warmth.
Jalapeño peppers: Provide a fresh, vibrant heat that awakens the palate without overwhelming it.
Skinless boneless chicken thighs or breasts: The tender protein that soaks up all the spices and becomes melt-in-your-mouth delicious.
Ground cumin: Offers smoky earthiness that’s essential in chili seasoning.
Chili powder: Adds a complex blend of spices and a touch of heat.
Coriander: Lends a lemony brightness that lifts and complements the other spices.
Dried oregano: Adds herbal depth and an aromatic complexity.
Sea salt and ground black pepper: Perfectly seasons and brings out all the other flavors.
Bone broth or chicken broth: The flavorful liquid base that ties all ingredients together with richness and warmth.
Diced green chili (canned): Introduces a mild heat and pleasant texture variety.
Full-fat coconut milk: The secret to the chili’s creamy texture without dairy, providing luscious richness.
Optional garnishes – cilantro, avocado slices, more jalapeño slices: Fresh toppings that add color, texture, and extra flavor pops.

How to Make Keto White Chicken Chili (Paleo, Whole30) Recipe

Step 1: Sauté the Aromatics

Heat coconut oil in a large pot or Dutch oven over medium heat, then toss in diced onion, chopped celery, minced garlic, and seeded, diced jalapeños. Stir these veggies for about 5 minutes until they’re softened and fragrant. This step builds a flavorful base that starts your chili off with a bright, fresh flavor.

Step 2: Brown the Chicken and Add Spices

Push your sautéed veggies to one side of the pot, then add the chicken thighs or breasts along with cumin, chili powder, coriander, oregano, sea salt, and ground black pepper. Let the chicken brown on all sides for about 5 minutes. This not only locks in juiciness but also infuses the meat with those warm, earthy spices for a rich flavor foundation.

Step 3: Simmer with Broth and Green Chilis

Pour in the bone broth and canned diced green chilis, and bring everything to a boil. Once boiling, lower the heat to medium-low and allow the chili to simmer gently for 15 minutes. This slow simmer melds flavors and ensures the chicken cooks through tenderly while the broth becomes more concentrated and delicious.

Step 4: Shred the Chicken

Carefully remove the chicken from the pot and shred it completely with two forks. This shredding creates tender, bite-size pieces that soak up the chili’s rich sauce, making every spoonful satisfying and hearty.

Step 5: Add Chicken Back and Stir in Coconut Milk

Return the shredded chicken to the pot and pour in the full-fat coconut milk. Increase the heat to medium-high and bring the mixture back to a boil. Let it bubble for about 10 minutes until the chili thickens slightly, transforming into a creamy, indulgent dish without any dairy.

Step 6: Final Touches and Serve

Remove the pot from heat, then ladle the chili into bowls. Top each serving with your favorite garnishes for bursts of flavor and color. This final step personalizes your chili and adds an exciting fresh finish.

How to Serve Keto White Chicken Chili (Paleo, Whole30) Recipe

A white bowl filled with orange broth soup layered with shredded light brown chicken pieces spread throughout. On top, there are green avocado slices arranged in a fan shape near the center, thin green jalapeño rings placed to the right, along with a few cilantro leaves scattered around. Radish slices with white centers and pink edges are stacked in the middle. Thin lime slices are positioned near the jalapeños on the right side. A spoon with a black handle rests inside the bowl on the right. The bowl is on a white marbled surface. A second white bowl of the same soup is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro adds a bright herbal note that beautifully contrasts with the creaminess, while avocado slices bring buttery texture and cooling fats. For those who like it hotter, thin slices of jalapeño pepper kick up the heat and add vibrant color. These simple garnishes transform the dish visually and flavor-wise, making it truly irresistible.

Side Dishes

This chili shines on its own, but if you want to round out your meal, consider serving it with a crisp green salad or a side of roasted veggies. Cauliflower rice or simple sautéed greens also pair beautifully, keeping everything paleo, Whole30, and keto-friendly without overshadowing the main star.

Creative Ways to Present

For a fun twist, serve the chili inside avocado halves or as a hearty topping on baked portobello mushrooms. You can also ladle it over toasted keto bread or use it as a filling for lettuce wraps. These creative presentations make the dish feel special and keep it exciting every time you make the Keto White Chicken Chili (Paleo, Whole30) Recipe.

Make Ahead and Storage

Storing Leftovers

Got some leftover chili? Store it in an airtight container in the fridge where it will remain fresh for up to 5 days. The flavors actually deepen overnight, making your leftovers even more delicious.

Freezing

To freeze, let the chili cool completely to room temperature, then transfer it to a freezer-safe container. It can be frozen for up to 3 months without losing its great flavor or texture, perfect for meal prep or busy nights.

Reheating

When you’re ready to enjoy your frozen keto white chicken chili, thaw it overnight in the refrigerator. Reheat gently on the stovetop, stirring in a splash of bone broth or water as needed to bring back its creamy consistency. Avoid high heat to keep the coconut milk from separating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work well in this recipe. Thighs tend to be juicier and more flavorful, but breasts are leaner if that’s your preference.

Is this recipe spicy?

This chili has a mild to medium heat thanks to the jalapeños, but you can easily adjust the spice level by adding more jalapeños or a pinch of cayenne pepper for an extra kick.

Can I make this recipe dairy-free?

Yes! The full-fat coconut milk provides a creamy consistency without any dairy, making this recipe completely dairy-free and perfect for paleo and Whole30 diets.

What can I use if I don’t have bone broth?

If you don’t have bone broth on hand, chicken broth works perfectly fine. Just choose a high-quality, low-sodium broth to maintain the clean flavors of the chili.

Can I substitute the coconut milk with something else?

For the best creamy texture, full-fat coconut milk is ideal. However, you can try cashew cream as a substitute, but it may slightly change the flavor profile from traditional coconut milk.

Final Thoughts

This Keto White Chicken Chili (Paleo, Whole30) Recipe has quickly become one of my all-time favorites for a reason—it’s vibrant, nourishing, and so comforting all at once. Whether you’re diving into a cozy dinner on a chilly evening or need a hearty meal that aligns with your health goals, this chili delivers every single time. Trust me, once you try it, it’ll become a staple in your kitchen too! Don’t hesitate; give it a go and enjoy every delicious bite.