Keto White Chicken Chili (Paleo, Whole30)

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Why You’ll Love This Recipe

• Creamy, Comforting, and Dairy-Free: Coconut milk adds richness without dairy, making it keto and paleo-friendly.
• Low-Carb & High-Protein: With only 5 net carbs per serving, this chili keeps you on track while offering a protein-packed, filling meal.
• Customizable Toppings: Top it with avocado, fresh herbs, or your favorite keto-friendly garnishes.
• Meal Prep Friendly: It freezes and reheats beautifully, making it perfect for batch cooking.

If you love comforting, protein-packed dishes like this chili, you’ll also enjoy these Instant Pot Buffalo Chicken Meatballs, which are perfect for meal prep.

What is White Chicken Chili?

White chicken chili is a creamy, savory alternative to traditional red chili, typically made with chicken, green chilies, and a rich broth. It’s seasoned with a blend of warming spices like cumin and chili powder, but without the tomatoes or beans found in regular chili. This keto version keeps it low-carb and dairy-free by using coconut milk for that signature creamy texture.

Ingredients You’ll Need

• Chicken Thighs or Breasts: I recommend using chicken thighs for extra tenderness and flavor, but boneless skinless chicken breasts work too. You can also save time by using shredded rotisserie chicken.
• Diced Green Chiles: Adds a mild, smoky heat. If you like it spicier, opt for fire-roasted diced green chilies.
• Coconut Milk: Use full-fat canned coconut milk for a creamy, luscious texture. You can substitute heavy cream if you’re not sensitive to dairy.
• Onion, Celery, and Garlic: The classic aromatics that build a flavorful base.
• Jalapeño: For mild heat, use one jalapeño, or add extra for a spicier kick.
• Spices: Ground cumin, chili powder, coriander, oregano, sea salt, and black pepper bring depth and warmth.
• Bone Broth or Chicken Broth: Adds richness and nutrients while enhancing the overall flavor. Bone broth adds incredible richness to the chili while providing nutrients. It’s also the secret to the bold flavor in my Hearty Italian Sausage Soup.

Step-by-Step Instructions

Stovetop Instructions

Step 1. Sauté the Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños. Cook for 5 minutes until fragrant.

Step 2. Add Chicken and Spices: Push the veggies to the side, then add the chicken. Sprinkle with cumin, chili powder, coriander, oregano, sea salt, and black pepper. Cook for 5 minutes until the chicken is browned.

Step 3. Simmer the Chili: Add the broth and diced green chiles. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Step 4. Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot.

Step 5. Add Coconut Milk: Stir in the coconut milk and bring the mixture back to a boil. Simmer for 10 minutes to thicken.

Step 6. Serve & Garnish: Ladle into bowls and top with your favorite garnishes.

Alternative Cooking Methods

Crockpot Instructions

1. Add Ingredients to Crockpot: Place all ingredients except the coconut milk into the crockpot.
2. Cook Low & Slow: Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred Chicken & Add Coconut Milk: Shred the chicken, return it to the pot, and stir in the coconut milk.
4. Simmer: Allow the mixture to heat through for 10-15 minutes before serving.

Instant Pot Instructions

1. Sauté Aromatics: Use the sauté function to cook onion, celery, garlic, and jalapeños for 5 minutes.
2. Add Chicken & Spices: Push the veggies aside, add the chicken, and sprinkle with spices. Brown for 3-4 minutes.
3. Add Liquid: Pour in the broth and diced green chiles. Close the lid and seal the vent.
4. Pressure Cook: Cook on high for 12 minutes, then release the pressure manually.
5. Shred Chicken & Add Coconut Milk: Shred the chicken and stir in the coconut milk. Simmer on sauté mode for 5 minutes to thicken.

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