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!
White Chicken Chili
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 sauté 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 "sauté" mode. Add the avocado oil, then add the carrots, onion, and bell pepper. Sauté 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. Stir until smooth, then mix into the chili at the end with the coconut milk and lime juice. Allow the chili to simmer and it will give you a thicker liquid.
7 Comments
Elise
January 23, 2020 at 12:39 am10/10 meal!! I ate it for every meal for the past 4 days, and wish I had more for the next 4 days! (which isn’t easy to do!!)
Jessie B
January 23, 2020 at 9:36 pmyay!! Sooo happy to hear this! Thanks so much Elise!
Paula
January 27, 2020 at 4:14 amSo good!
Aloysius
January 27, 2020 at 1:12 pmThis is awesome, I love this meal. Must the tang be lemon?
Brittany Pigott
August 25, 2020 at 10:59 pmSo good!!!
Denise B
January 8, 2021 at 3:03 pmMade this in the Instant Pot! A quick, delicious, warm soup for a chilly day. It’s an added plus that it’s Whole 30/healthy!
Jessie B
January 11, 2021 at 6:04 amI am so so happy you loved it, Denise!! Thank you so much for coming back to review!