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Keto White Chicken Chili (Paleo, Whole30) Recipe

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4.1 from 70 reviews

This Keto White Chicken Chili is a creamy, hearty soup perfect for anyone following Paleo, Whole30, or keto diets. Made with tender chicken thighs, aromatic spices, and rich coconut milk, this comforting chili offers a flavorful twist on the traditional chili recipe with a low-carb, dairy-free, and grain-free approach.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Keto

Ingredients

Vegetables and Aromatics

  • 1 onion, diced
  • 2 celery sticks, chopped
  • 4 garlic cloves, minced
  • 2 jalapeño peppers, seeded and membranes removed, diced

Protein and Spices

  • 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

Liquids and Canned Goods

  • 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

Optional Garnish

  • Cilantro
  • Avocado slices
  • More jalapeño slices

Instructions

  1. Sauté the vegetables: Melt coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, minced garlic, and diced jalapeños. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.
  2. Add chicken and spices: Push the sautéed veggies to the side of the pot. Add the chicken thighs or breasts along with ground cumin, chili powder, coriander, dried oregano, sea salt, and ground black pepper. Cook the chicken for approximately 5 minutes, turning occasionally until browned on all sides.
  3. Add liquids and simmer: Pour in the bone broth or chicken broth and the diced green chili. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes to allow the flavors to meld and chicken to cook through.
  4. Shred the chicken: Remove the chicken from the pot and transfer to a bowl. Using two forks, shred the chicken completely into bite-sized pieces.
  5. Finish the chili: Return the shredded chicken to the pot. Add the full fat coconut milk, stir to combine, then increase the heat to medium-high and bring the mixture back to a boil. Let it boil uncovered for about 10 minutes until the soup slightly reduces and thickens to a creamy consistency.
  6. Serve: Remove from heat and ladle the chili into bowls. Garnish with fresh cilantro, avocado slices, and additional jalapeño slices if desired. Serve hot and enjoy your keto-friendly white chicken chili!

Notes

  • Use Full-Fat Coconut Milk: Avoid light coconut milk to ensure the chili has a creamy texture.
  • For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth if desired.
  • Adjust Spice Level: Increase heat by adding more jalapeños or a pinch of cayenne pepper.
  • Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save prep time.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on stovetop or microwave.
  • Freezing: Cool chili to room temperature before freezing in a freezer-safe container for up to 3 months.
  • Reheating: Thaw overnight in fridge, then reheat on stovetop adding broth if needed to restore consistency.

Find it online: https://cookingwithsarah.com/keto-white-chicken-chili-paleo-whole30-recipe/