Can I make this ahead of time?

Yes, you can make this dairy-free white chicken chili soup in advance and keep it in the fridge or the freezer for longer storage. If freezing it, thaw it in the fridge overnight. When ready to serve, reheat on the stovetop and serve hot.

Why is my white chicken chili watery?

Although this recipe won't be as thick as traditional white chicken chili, it shouldn't be thin or watery. You can allow the liquids to cook and reduce longer, add more vegetables and/or chicken, or add slurry with tapioca or arrowroot starch to help thicken the dish.

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 plantain or cassava chips, lime wedges, and a dollop of unsweetened coconut yogurt to mimic sour cream. If you've reintroduced nightshades, green chiles or jalapeño slices are a yummy addition. Similarly, if you've reintroduced black pepper or are following Modified AIP , feel free to add some freshly ground black pepper to each serving.

White Chicken Chili (AIP, Paleo) • Heal Me Delicious

Description

This deliciously creamy White Chicken Chili (AIP, Paleo) comes together quickly on the stovetop. It’s rich, satiating, dairy free, and sure to be a favorite.

Ingredients

Units Scale

2 TBSP olive oil
1 large yellow onion, diced
2 cups celery, diced
3 large cloves garlic, sliced
6 boneless, 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 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)

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Instructions

To a large stockpot add olive oil and heat on medium heat.
Add onion, celery and garlic and cook until fragrant and 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 returning 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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Mains
Method: Stovetop
Cuisine: Tex-Mex inspired