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! 🙂
Can you put vegetables in this?
Yes. It actually has veggies in it but feel free to add more if you’d like.
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.
Instructions link is broke, cannot view recipe.
So sorry about that! It should work now.
Tried this recipe tonight, so good! Thanks 🙂
So glad you enjoyed!!
Amazing recipe Jean thanks for sharing. I tried it over Christmas and it was delicious! 🙂
So glad you enjoyed!!
Can’t wait to try this recipe! What extra veggies would you recommend putting in it?
You can try mushrooms, or even root veggies like potatoes, sweet potatoes, carrots. You can also try stirring in leafy greens like spinach at the end!
This recipe is awesome. Made it a few weeks ago and my 1 year old, 3 year old and husband all loved it!
Making it again tomorrow
SO glad you enjoyed!!!
This looks great. It is cold and snowy here… perfect day for chili
Can you tell me what your serving size is for the nutrition guide? My son is T1D and we have to count his carbs
The whole thing makes 6 servings, so you can divide the whole batch into 6 even portions.
Absolutely delicious! I recommend using the optional toppings, as they compliment the chili really well!
Thanks so much for leaving a review!
This was an amazing recipe! Although I had to alter it by using 4 ounces of cream cheese instead of coconut milk because I ran out, it had SO MUCH FLAVOR!!!! Even my children were happy to have leftovers! I also made it in my instant pot because I prefer making my soups in there!
Sounds amazing!! SO glad your family enjoyed it. 🙂
This white chicken chili is delicious! My husband liked it so much he said he wants to put it on the weekly meal rotation! Thank you for the recipe, Jean 🤗
Aw thank you so much!! So glad you liked it!
I want to make this but before I do, can the jalapeno peppers be optional? I live with an older family member who has Crohn’s Disease and cannot have anything that spicy. Hope to hear from you soon.
Yes, you can just omit!
This is UNREAL! I sub serrano peppers for the jalapeno because I love little extra heat and add potatoes and carrots to bulk it up. The broth is so flavorful – I’m looking for other recipes with a similar flavor profile now.
Such great additions! Thanks so much for your review, Val.
This looks delicious! I’m going to try it tomorrow. Is it very spicy as the recipe is written? We don’t mind a little kick, but can’t handle a lot of heat. I can decrease some of the ingredients if so, but thought I would ask first. Thanks for sharing the recipe!
No, it’s not that spicy. You can feel free to omit the jalapenos if you are extremely sensitive.
Made this for the first time 2nite. So satisfying! We’re in the middle of a heatwave, but for some reason when I saw this come by in your IG stories I instantly craved it.
I only had frozen chicken and didn’t want to go to the shop so made this in the instant pot with 3 cups stock. Added the coconut milk after releasing the pressure and let it simmer for 10 mins.
This will definitely be added to the regular rotation.
I’m so glad you enjoyed! Amazing idea to make it in the Instant Pot. I need to try that!!
Found this recipe while searching online for Whole30 compliant recipes. So glad I did, it is AMAZING! Avocado on top ties it all together. Can’t wait to explore more recipes.
Yay! Thank you. Yes – the avocado is always a must for me as well for this recipe.
I’ve made this so many times and recommended it to so many friends. Super versatile for so many different lifestyles. LOVE THIS!!
Amazing. Thank you so much!!
This is going to sound like a stupid question. How is the best way to decide into portions. We are just starting keto and this sound delish!!
You can just divide the soup into 6 equal portions after you make it!