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

Cook Time30

Total Time45

Course: dinner, main dish, Soup

Cuisine: American

Keyword: chili, chowder, white chicken chili

Servings:

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 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.