This Whole30 White Chicken Chili is a warm, cozy dish that’s perfect for chilly days. Made with tender chicken, creamy coconut milk, and a blend of spices, it’s bursting with flavor!
What’s awesome is that it’s healthy and filling too. You’ll feel great enjoying a big bowl. Plus, who doesn’t love a one-pot meal? Less cleanup means more time for cozy socks! 😊
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil adds healthy fats. You can substitute with avocado oil or coconut oil if you prefer.
Onion: Use a yellow onion for natural sweetness. If you’re short on onions, shallots work in a pinch and add a milder flavor.
Coconut Milk: This gives the chili a creamy texture. If you can’t have coconut, try a nut milk like cashew, but keep in mind it won’t be as rich.
Chicken: Shredded rotisserie chicken is convenient, but you can also poach or bake fresh chicken breasts. Leftover turkey works well too!
Diced Green Chilies: Canned are easy to use, but fresh jalapeños or Anaheim peppers can add a delightful kick instead!
How Do You Get the Best Flavor in Each Bite?
Building layers of flavor is key in this dish. Start by sautéing the onions until soft—this sweetens them up. Then, add garlic and spices to infuse the oil, enhancing the overall taste.
- Cook the onions to a light golden color to bring out sweetness.
- Toast the spices for a minute to unlock their full aroma.
- Simmer longer if you have time; this helps flavors blend beautifully.
Lastly, add the coconut milk gently to keep it creamy without curdling! Enjoy your cook time—it makes the meal so much better!
Whole30 White Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes (optional for heat)
- 4 cups cooked chicken, shredded (about 2-3 chicken breasts)
- 3 cups chicken broth (make sure it’s Whole30 compliant)
- 1 (14 oz) can diced green chilies (check for Whole30 compliance) or 2-3 fresh diced green chilies
- 1 cup full-fat canned coconut milk (for creaminess)
- Salt and pepper, to taste
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This Whole30 White Chicken Chili takes about 35 minutes total: 10 minutes for prep and 25 minutes for cooking. You’ll be enjoying a cozy bowl of deliciousness in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. This brings out the natural sweetness of the onion.
2. Add Garlic and Spices:
Next, toss in the minced garlic and cook for an additional 1-2 minutes until it’s fragrant. Stir in the ground cumin, dried oregano, chili powder, and red pepper flakes if you like it spicy. Cook this mixture for about 1 minute to toast the spices, enhancing their flavors.
3. Combine Chicken and Broth:
Now it’s time to add in the shredded chicken, chicken broth, and diced green chilies. Give everything a good stir to combine, then bring the mixture to a gentle simmer. This is where the magic starts to happen!
4. Simmer for Flavor:
Once simmering, reduce the heat and let the chili cook for about 15 minutes. This will allow all those delicious flavors to meld together beautifully.
5. Add Creaminess:
After the simmering time, stir in the full-fat coconut milk. Make sure to season with salt and pepper to your taste. Heat through, but be careful not to let it boil once the coconut milk is added, as you want to keep it creamy.
6. Serve and Enjoy:
Ladle the chili into bowls, then top each bowl with diced avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice for an extra burst of flavor. Serve hot and enjoy your delicious Whole30 White Chicken Chili!
This chili is soothing, nutritious, and perfectly balances flavors with the freshness of avocado and lime. It’s a cozy meal you’ll want to come back to time and time again!
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you’re starting with raw chicken, simply cook the chicken breasts first. You can poach them in water or broth until fully cooked, then shred before adding them to the pot with the broth and spices.
How Can I Make This Chili Spicier?
If you prefer a spicier chili, you can increase the amount of red pepper flakes or add fresh jalapeños or serrano peppers. Additionally, a dash of hot sauce stirred in at the end can amp up the heat!
How to Store Leftovers
Store any leftover chili in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just thaw in the fridge overnight before reheating on the stove or in the microwave.
Can I Make This Chili Vegetarian?
Yes! Simply replace the chicken with canned white beans or chickpeas for protein, and swap the chicken broth for vegetable broth. Adjust the seasonings as needed to ensure robust flavor!
