This Whole30 White Chicken Chili is a cozy and tasty meal! It’s filled with tender chicken, zesty green chilies, and a creamy base made from coconut milk. Perfect for chilly nights!
You’ll love how simple it is to whip up! I usually make a big batch so I can enjoy leftovers for lunch. Quick, hearty, and approved for Whole30—what’s not to love?
Key Ingredients & Substitutions
Olive or Avocado Oil: Both oils work well for sautéing. Avocado oil has a higher smoke point, which is beneficial for cooking at medium heat. If you’re in a pinch, you can also use coconut oil for a hint of sweetness.
Onion: I prefer yellow onions for their sweetness, but you can use white or red onions if that’s what you have. Shallots are also a great substitute if you want a milder flavor.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you can’t use coconut, try an unsweetened cashew cream for a similar richness. Just make sure it’s Whole30 compliant.
Chicken: Shredded rotisserie chicken is so convenient. However, poached or grilled chicken breast works well too. Just make sure it’s cooked and seasoned nicely.
Spices: Ground cumin and chili powder are key to flavor. If you’re out, use taco seasoning, but check the ingredients for anything non-compliant!
How Do I Ensure My Chili Has the Best Flavor?
Flavor is essential, and it starts with the sautéing process. Sautéing the onions and garlic well will build a solid flavor base for your chili.
- Heat your oil until it shimmers before adding onions. This helps to caramelize them.
- Don’t rush the cooking of onions—let them become translucent and soft. It usually takes about 5 minutes.
- Adding spices after the onions enhances their flavor. Toasting them slightly releases essential oils and makes a big difference. Just 1-2 minutes of cooking is enough.
Simmering is just as important; give your chili those 15-20 minutes. This ensures everything melds together beautifully. Remember, taste testing is essential! Adjust with salt and spices for a perfect balance.
Whole30 White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cans (4.5 oz each) diced green chilies
- 4 cups cooked chicken, shredded (rotisserie or poached)
- 1 can (13.5 oz) full-fat coconut milk (unsweetened)
- 3 cups chicken broth (Whole30 compliant, no additives)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1 lime, cut into wedges
- 1 avocado, sliced
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This Whole30 White Chicken Chili will take about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. This means you can have a hearty meal on the table quickly, perfect for busy weeknights!
Step-by-Step Instructions:
1. Sautéing the Veggies:
Begin by heating the olive or avocado oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion. Cook for about 5 minutes, stirring regularly, until the onion is soft and translucent.
2. Adding Aromatics:
Next, stir in the minced garlic, ground cumin, chili powder, and smoked paprika. This step allows the spices to release their wonderful aroma, so cook this mixture for 1-2 minutes, stirring frequently to avoid burning the garlic.
3. Bringing It All Together:
Now it’s time to add a little heartiness! Pour in the diced green chilies, shredded chicken, chicken broth, and coconut milk. Stir everything well to combine, making sure to scrape any bits off the bottom of the pot as you mix.
4. Season and Simmer:
Season your chili with salt, black pepper, and optional red pepper flakes for some heat. Increase the heat to bring the chili to a gentle simmer. Once simmering, reduce the heat to low and let it cook for 15-20 minutes. This is when all those delicious flavors meld together!
5. Taste and Adjust:
After simmering, taste your chili and adjust the seasoning as necessary. You can add a bit more salt or spices according to your preference.
6. Serve and Enjoy:
Dish the chili into bowls and top each serving with sliced avocado, a sprinkle of fresh cilantro, and a wedge of lime for squeezing. If you like, you can even serve it alongside some Whole30 approved tortilla chips or a simple side salad. Enjoy your warm, creamy bowl of goodness!
Can I Use Different Types of Chicken?
Absolutely! While shredded rotisserie chicken is convenient, you can also use poached or grilled chicken. Just ensure it’s fully cooked and cut into bite-sized pieces before adding it to the chili.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use unsweetened cashew cream or any other dairy-free creamy alternative that fits within Whole30 guidelines. Just keep in mind that it may change the flavor slightly.
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or use the microwave until heated through.
Can I Make This Chili Ahead of Time?
Yes, you can make this chili a day or two in advance. It actually tastes great after the flavors have had time to meld together. Just reheat when you’re ready to serve!
