Delicious and creamy Paleo White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant and full of flavor!
Hi friends! Did you see my NEW COOKBOOK announcement? I’m so so thrilled to let you know that I’ve been working on a Korean Paleo cookbook and it will be out in December 2018. Not only is this one of my biggest dreams coming true, it is one of the best moments in my blogging career and I’m so thankful for this opportunity.
It’s been my goal for the past 2 years to have a paleo cookbook with all the delicious Korean foods I grew up on, which is why you haven’t been seeing many Korean recipes on this blog. I’ve been saving it all for this little dream of mine! I’ll keep you updated about it as I keep working, but I’ll be talking about it more and more in a few months. So in the meantime… let’s talk about this recipe!
Which one do you like better: traditional red chili or white chili?
If you asked me before I started making white chili at home, I would have picked red chili all the way. But this Paleo White Chicken Chili has been on rotation in our house for several weeks now and the hubs and I just can’t get enough.
Not only is the creaminess of this chili just like a blanket in a bowl, I love how you can really taste the spices without them being overpowered by strong flavor of tomatoes that’s usually in red chili. It’s just so comforting and flavorful, and best of all, super easy to make!
Another great part about this recipe is all the yummy toppings that you can put on it which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, cheese, sour cream, lime juice, and tortilla chips.
Paleo White Chicken Chili (Whole30, Keto)
Ingredients
- 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 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 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, and/or more jalapeño slices
Instructions
This looks mouthwatering!! Definitely trying this recipe!
Oh, congrats, Jean, on your upcoming cookbook!! How exciting!!!! I love Korean food and so look forward to it. This soup looks amazing. Love the fat and avocado, lovely.
Thanks so much, Megan!!
Oh. MY. Goodness. I want a bowl for breakfast. I really need to eat before perusing food websites lol
Jean, I can’t wait to see your cookbook! I LOVE Korean foods so much because they are so comforting and nourishing. Well, in fact everything you make are super healthy and delicious – so you have convinced to try white chili. Again, can’t wait to see your even healthier spin on Korean foods 🙂
Aw, thanks so much! It’s been so much fun recreating some of my favorite Korean recipes. 🙂
I can’t wait to see your new cookbook!! And this soup, dream!! I just love creamy soups, pinning to try!
I can’t wait to try out this chili. Perfect for the cold weather.
Congrats, Jean! I can’t wait to see your book! And this chili is perfect!
Thanks so much, Lindsey!
Looking so beautiful and cosy! And congratulations on your cookbook – that’s awesome!!
This is the best looking white chicken chili I have seen, it looks delicious!!!!
I have all of the ingredients so can’t wait to make this!!
Awesome. Hope you enjoy it! 🙂
This looks awesome. I’m putting in on my meal plan this week! It’s right up my alley!
Very pretty photos. My husband is a big fan of chilies and stews, i will cook it for him on a weekend!
Hope you enjoy!
Congrats on the cookbook! I am just loving that beige speckled bowl that the chili is in! Can I ask where it’s from?
Thank you so much! I actually made it at a pottery class I attended a while ago. But I think you can find similar ones on Etsy.