This bowl of warm & hearty comfort is loaded with protein, veggies, and so much flavor! White Chicken Chili is made with no beans (but you won’t miss them!) to make it Whole30 compliant & keto friendly. I can’t wait for you to make this!

Hearty & comforting, yet light and fresh!

Traditional tomato-based beef chili is one of my all-time favorite foods. No beans, just meaty, veggie-filled goodness… like my Paleo Beef Chili 3 Ways.

This recipe hits that same comfort food spot, but has such a different flavor to it. Hearty & comforting, yet somehow light and fresh with the creamy broth base & zesty lime juice throughout. It’s seasoned just right, and so addicting!

The Magic is in the Toppings

We top this with plenty of avocado, a pinch of fresh chopped cilantro, and a squeeze of fresh lime.

Want to go extra? Try a dollop of sour cream (Green Valley Creamery has a great lactose free one we get at Sprouts) or a sprinkle of grassfed cheddar. Some Siete tortilla chips would be amazing too!

This chili is so good, I could eat it for days! This would also be a great one to freeze. See my Freezer Guide here for how I freeze all different types of recipes!

Be sure to comment below and leave a review if you make this, and tag me on Instagram @justjessieb!

Print Recipe
5 from 2 votes

White Chicken Chili

A bowl of warm & hearty comfort, loaded with protein, veggies, and so much flavor! Whole30 compliant & low carb.
Prep Time10 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, main dish, Soup
Cuisine: American
Keyword: chili, chowder, white chicken chili
Servings: 6
Calories: 279kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 Tbsp avocado oil
  • 2 medium carrots chopped
  • 1 white onion diced
  • 1 red or green bell pepper diced
  • 4 oz can diced green chiles
  • 1 Tbsp chili powder
  • 3 tsp minced garlic
  • 3 tsp cumin
  • 1 tsp dried oregano
  • salt & pepper to taste
  • 2 cups chicken broth
  • 2 cups coconut milk
  • juice of 1 lime
  • large handful of fresh cilantro, chopped
  • avocado, cilantro, lime wedges for garnish

Instructions

STOVETOP INSTRUCTIONS

  • Heat the avocado oil in a large saucepan over medium to medium high heat. Add the carrots, onion, and bell pepper and sautรฉ for about 5 minutes, or until the veggies begin to soften.
  • Add the chicken to the pot and top with 2 cups of broth. Stir in the chili powder, garlic, cumin, oregano, and diced green chiles. Use a wooden spoon to push the chicken down just below the surface of the liquid, and bring the mix to a boil. Reduce the heat to a simmer, and cover. Cook for 10-15 minutes or until the chicken is cooked through.
  • Remove the chicken from the pot and use two forks to shred. To the pot, add the coconut milk, lime juice, and shredded chicken. Season with salt & pepper to taste (I did about 1 tsp of each). Simmer for another 5-10 minutes until the chili is warmed through. See notes below for a thickener option.
  • Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!

SLOW COOKER INSTRUCTIONS

  • Add the carrots, onion, bell pepper, and chicken to the slow cooker. Top with chicken broth, and stir in the spices and green chiles. Use a wooden spoon to push the chicken down just below the surface of the liquid.
  • Cover the slow cooker with a lid and cook on low for 6 hours or until the chicken is cooked through. Remove the chicken and use two forks to shred.
  • To the slow cooker, add the coconut milk, lime juice, and shredded chicken. Season with salt & pepper to taste (I did about 1 tsp of each). Turn the heat up to high and cook for another 5 to 10 minutes or until the chili is warmed through.
  • Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!

INSTANT POT INSTRUCTIONS

  • Set the Instant Pot to "sautรฉ" mode. Add the avocado oil, then add the carrots, onion, and bell pepper. Sautรฉ for about 5 minutes or until the veggies start to soften.
  • Press "cancel" to stop the heating. Add the chicken to the pot and top with 2 cups of broth. Stir in the chili powder, garlic, cumin, oregano, and diced green chiles.
  • Lock the lid in place and turn the vent to "sealing". Set the Instant Pot to "manual" or "high pressure" for 20 minutes.
  • When done cooking, allow the pressure to release naturally for 10 minutes before doing a quick release (setting vent to "venting" position).
  • Remove the chicken and shred with two forks. Stir the shredded chicken, coconut milk, and lime juice into the pot and season with salt & pepper to taste.
  • Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!

Notes

  • Nutrition calculated using boneless, skinless chicken thighs and canned “lite” coconut milk.
  • If you like a thicker base to your chili, add two tsp of arrowroot flour to 2 Tbsp of water in a small bowl.ย  Stir until smooth, then mix into the chili at the end with the coconut milk and lime juice.ย  Allow the chili to simmer and it will give you a thicker liquid.

Nutrition

Calories: 279kcal | Carbohydrates: 6g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 516mg | Potassium: 578mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3863IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 3mg