Keto White Chicken Chili (Paleo, Whole30)
This Keto White Chicken Chili is rich, creamy, and bursting with flavor. Packed with tender chicken, bold spices, and nourishing bone broth, this one-pot wonder is the perfect weeknight dinner. Plus, it’s Whole30, paleo, and dairy-free, making it a wholesome meal the entire family will enjoy. Garnish with your favorite toppings like avocado, jalapeños, or fresh cilantro for a satisfying, restaurant-quality dish right at home.
Servings: 6 servings
Calories: 352kcal
Ingredients
- 1 tbsp coconut oil or your favorite cooking 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
- Melt coconut oil in a large pot or Dutch oven over medium heat. Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.1 onion, 2 celery sticks, 4 garlic cloves minced, 2 jalapeño peppers, 1 tbsp coconut oil
- Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.1½ lbs skinless boneless chicken thighs, 1 tbsp ground cumin, 2 tsp chili powder, 1 tsp coriander, 1 tsp dried oregano, 1 tsp sea salt, ⅛ tsp ground 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.4 oz can of diced green chili, 4 cups bone broth
- 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.14 oz can of full fat 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 the heat and serve topped with your favorite garnish.Optional garnish: cilantro
Notes
- Use Full-Fat Coconut Milk: Avoid using light coconut milk, which won’t give the chili the creamy consistency you’re after.
- For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum to thicken the broth.
- Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken to cut down on prep.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
- Freezing: Let the chili cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of broth to restore consistency.
Nutrition
Serving: 1serving - makes 6 | Calories: 352kcal | Carbohydrates: 8g | Protein: 30g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 652mg | Potassium: 555mg | Fiber: 3g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 16.4mg | Calcium: 50mg | Iron: 3.2mg