From Lauren: This recipe for Paleo White Chicken Chili is from regular contributor and fellow NTP Jean Choi.
What is it about creamy soups that make us feel instantly warm, cozy and nourished? Packed with veggies and bone broth, and I just don’t know if I could survive winter without a bowl of yummy soup every few days.
I made this Paleo White Chicken Chili twice in the past week because my husband and I couldn’t get enough of it. He even told me that he likes it better than the regular traditional chili I make, and I think I have to agree with him. It’s full of flavor from the delicious combination of spices and the shredded chicken adds a great texture that will have you forgetting that the recipe doesn’t include beans. Hope you enjoy this recipe as much as we did!
About the ingredients in the Paleo White Chicken Chili
Chicken Thighs or Breasts – I personally recommend chicken thighs over breasts any day, because it’s so much more tender and flavorful. However, either one will work for this recipe. Try to purchase pasture-raised chicken if you can.
Diced Green Chili – You can purchase a small can of diced green chili at most grocery stores. If you prefer some extra spice, you can substitute with fire roasted diced green chili, which also comes in a can.
Coconut milk – Make sure to use full-fat, canned coconut milk for the creamy texture. It won’t be the same if you use the light version!
- 1 tbsp coconut oil
- 1 onion, diced
- 2 celery sticks, chopped
- 4 garlic cloves minced,
- 2 jalapeño peppers, seeded and membranes removed, diced
- 1½ lbs of 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
- 4 cups of bone broth or chicken broth
- 1 4-oz can of diced green chili
- 1 14-oz can of full fat coconut milk, recommended brand here
- Optional garnish: cilantro, avocado slices, and/or more jalapeño slices
- Heat coconut oil in a large pot over medium high heat.
- Add onion, celery, garlic, and jalapeños and cook stirring for 5 minutes.
- Push the veggies to the side then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
- Cook the chicken for 5 minutes until the chicken is browned on all sides.
- Add the broth and diced green chili, and let the soup come to a boil.
- Lower the heat to medium low, and let it simmer for 15 minutes.
- Transfer the chicken to a bowl and use 2 forks to shred it completely.
- Add the chicken back to the soup, then add in coconut milk.
- Turn up the heat to medium high, then let the mixture come back to a boil.
- Let it boil for 10 minutes until the soup is slightly reduced and thickened.
- Take off heat and serve topped with your favorite garnish.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.
This was soooo good! I’m just starting out on my cooking journey and this was pretty easy to make. I didn’t think it tasted like coconut at all and I thought the flavor was delicious! Reminded me of chicken tortilla soup. I topped mine of with a sprinkle of cheese and green onions. Will make again very soon!
This was delicious!! My family approved and asked I make it again soon. Thank you for sharing the recipe.
This was really good, I added some white beans though & it needed more seasoning to taste at the end, but that’s just to my preference, but this recipe was delicious 😋
Can you cook it in the Instant Pot? If so,, what temp and for how long?
Easy to make; Delicious! My husband & family likes very much!!! Goes with our Whole Foods way of eating for healthy life style; thank you!!!!
Tami
This recipe is incredible! My fiancé is a picky eater and loved it too! This is going to become a go-to in our house.
Could this be made in a crockpot? If so, how long and on what heat? Thanks!
This was delicious although I’m not a fan of the coriander (just a personal preference). I also added some great northern beans and added a little more broth. Perfect winter dinner!
What is a serving size?
Very good but it never thickened up for me. It was more like soup. Next time I’ll add some arrowroot starch to make it thick like chili should be. But the flavor is fantastic!
Thank you for this recipe!!! My son is dairy free and I struggle to provide a wide enough variety of meals so he doesn’t get board with food. He enjoyed this and so did my husband and I. I appreciated that it was easy make too!
Hi, do you have the nutrition information per serving on this recipe? Thanks!
Absolutely wonderful recipe! We loved it.
This was absolutely delicious. The flavors were perfect. My only question would be about the color. Mine wasn’t was white as yours? Did I do something wrong? Mine turned out to be more a tortilla soup color. Could it have something to do with my broth?
What is the nutrition on this?