This deliciously creamy White Chicken Chili (AIP, Paleo) comes together quickly. It’s rich, satiating, dairy free, Whole30 compliant and sure to be a favorite.
After so many reader requests for AIP chilis, last year I finally got around to developing this hearty nightshade free paleo chili which you all have been loving. I’m so glad because it took many attempts to create that perfect flavor that rivals traditional tomato-filled, bean-based chili. After the positive reception of that recipe, I thought it was only fitting that I create a creamy version of chili and that’s how this White Chicken Chili was born.
The coconut cream in this recipe makes the chili deliciously creamy and silky. It’s a perfect compliment to the chicken and chicken broth and of course, it’s dairy-free!
Here’s what you need for this delicious White Chicken Chili (AIP, Paleo)
- full fat additive free coconut cream – I love the creaminess this adds to the recipe. I haven’t tried substituting this for full fat coconut milk. My guess is that the chili will be a lot thinner.
- celery, garlic and onions – these aromatics help season the chicken and provide the chili with a wonderful depth of flavor
- dried oregano, onion and garlic powder, ground ginger and cilantro – these dried spices and aromatics are used to mimic that characteristic spice blend in white chicken chili.
- chicken or beef bone broth – you can use chicken or beef stock as a replacement for the bone broth, just ensure the ingredients are AIP compliant and sodium free (or edit the salt in this recipe accordingly).
- boneless, skinless chicken thighs – you could use chicken breasts here too, I just prefer the flavor of chicken thighs.
- lime – you’ll need a whole lime, both the juice and the zest in this recipe
- avocado – for garnishing. You won’t wanna skip this!
What can I serve this AIP White Chicken Chili with?
I love pairing this with a salad for some veggies and some butternut squash biscuits. If you want to bulk up this dish, feel free to add some peeled and cubed white sweet potatoes. Japanese or Hannah Sweet Potatoes add a nice starchiness and mild sweetness to the chili!
What else can I top this dairy-free chili with?
Some other AIP-compliant toppings include red or green onions and a dollop of unsweetened coconut yogurt to mimic sour cream. If you’ve reintroduced peppers, jalapeños are a yummy addition.
How do I store this chili?
Store in an airtight container in the fridge for 4-5 days. Alternatively, you can freeze in ziplock bags or a glass container for up to 2 months.
If you loved this AIP White Chicken Chili, I would appreciate it if you would give the recipe a rating and review. Snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more comforting AIP and Paleo Soups? Try these:
- Paleo Chili (Nightshade free)
- Caribbean-inspired Beef Soup
- Roasted Squash and Ginger Soup
- Turkey and Kale Soup
This deliciously creamy White Chicken Chili (AIP, Paleo) comes together quickly on the stovetop. It’s rich, satiating, dairy free, Whole30 compliant and sure to be a favorite.
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 2 cups celery, diced
- 3 large cloves garlic, sliced
- 6 skinless chicken thighs
- 2.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp ground ginger
- zest of one lime
- juice of one lime
- 3 cups sodium free chicken or beef bone broth (ensure ingredients are AIP compliant)
- 1/2 cup cilantro, roughly chopped (plus more for garnish)
- 2 cups full fat, additive free coconut cream
- avocado (for garnish)
- green or red onions (for garnish)
- To a large stockpot add olive oil and heat on medium heat.
- Add onion, celery and garlic and cook until onions turn translucent.
- Add chicken thighs, sea salt, dried oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir the pot occasionally so that the chicken browns on all sides (approximately 5 minutes).
- Reduce heat slightly and add lime juice, chicken broth and cilantro. Allow to simmer 20 – 25 minutes.
- Transfer the chicken to a bowl and use two forks to shred it completely before adding back to soup.
- Return to medium heat, add coconut cream and allow to come to a boil.
- Taste and adjust salt as necessary.
- Remove from heat and garnish individual portions with sliced avocado, cilantro, green or red onions, as desired.
- Category: Mains
Keywords: AIP, paleo, chili, white chicken chili, soups, dairy free recipes, nightshade free, aip soups