This Whole30 White Chicken Chili is a hearty and tasty dish that’s perfect for any dinner. It features tender chicken, creamy coconut milk, and a mix of flavorful veggies and spices!
Don’t worry about feeling too full—this chili is satisfying without the heaviness. I love to top it with fresh cilantro and lime for an extra zing. Yum! 🌿
Key Ingredients & Substitutions
Olive Oil/Avocado Oil: Both oils work great for sautéing. I personally prefer avocado oil for its high smoke point and subtle flavor. If you need a substitute, any light oil, like grapeseed or sunflower, will work, but make sure they’re Whole30 compliant.
Chicken: Shredded rotisserie chicken is super convenient and adds great flavor. If you don’t have that, poach your chicken breasts or thighs in some broth or water for a fresh option. Just cook until no longer pink and shred!
Coconut Milk: Use full-fat coconut milk for that creamy texture. If you need a dairy-free alternative, any plant-based milk won’t provide the same creaminess, but it can work in a pinch. Just don’t forget the seasoning adjustments!
Riced Cauliflower: This adds great texture while keeping it Whole30. If you don’t have riced cauliflower, you could chop up fresh cauliflower, or even zucchini, to get that bulkiness without adding many carbs.
How Do I Get Lots of Flavor in My Chili?
The secret to a flavorful chili lies in your spices and aromatics. Start with slowly cooking the onions to release their sweetness, then add garlic and spices to create a strong base flavor. Here’s a breakdown:
- Use fresh spices: They pack a punch!
- Don’t rush the sautéing process; it builds flavor.
- Let the chili simmer: Patience lets ingredients meld together.
Finally, adding lime juice at the end brightens the entire dish. You’ll love that zesty kick! Enjoy making your chili delicious and comforting!
Whole30 White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil or avocado oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (make sure Whole30 compliant)
- 3 cups cooked shredded chicken (rotisserie or poached)
- 3 cups chicken broth (Whole30 approved)
- 1 (13.5 oz) can coconut milk (full fat, unsweetened)
- 1 – 2 jalapeños, seeded and finely chopped (optional, adjust to taste)
- 1 cup riced cauliflower (for texture and bulk)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced for garnish
- Lime wedges, for serving
Time Needed:
This recipe will take about 10 minutes of prep time and 20 minutes of cooking time. So, you’ll have a delicious bowl of chili ready in just approximately 30 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
First, heat the olive or avocado oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, and sauté for about 5 minutes until it becomes soft and translucent. This will form the base of your chili.
2. Add Garlic and Spices:
Next, stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook this mixture for about 1-2 minutes, until you can smell the wonderful aromas of the spices. This step adds a lot of flavor!
3. Combine Chicken and Broth:
Now, it’s time to add the shredded cooked chicken. Pour in the chicken broth and stir everything together well. This is the heart of your chili, so make sure it’s well combined!
4. Mix in Coconut Milk, Cauliflower, and Jalapeños:
Stir in the can of coconut milk, the jalapeños (if using), and the riced cauliflower. This will give your chili a creamy texture and a nice bulk. Bring it to a gentle simmer.
5. Let it Simmer:
Reduce the heat to low and let the chili cook for about 15-20 minutes. This allows all the flavors to meld together beautifully, and it’ll also soften the cauliflower.
6. Final Seasoning:
Taste your chili and season it with salt and pepper as needed. Adjust the flavors to your liking!
7. Add Some Zest:
Once you’re happy with the seasoning, turn off the heat and stir in the fresh lime juice. This will add a wonderful bright flavor to your chili.
8. Serve and Garnish:
Dish out the chili into bowls and garnish with fresh chopped cilantro and sliced avocado. Serve with lime wedges on the side for an extra zesty kick when you dig in!
Enjoy this comforting bowl of creamy, dairy-free, low-carb Whole30 White Chicken Chili anytime you crave a healthy, satisfying meal!
Can I Use Fresh Chicken Instead of Pre-Cooked?
Absolutely! If you’re using fresh chicken, simply poach or boil it until fully cooked, then shred it. You can add it to the pot with the broth and other ingredients as described in the recipe.
Can I Substitute Coconut Milk with Something Else?
While coconut milk gives this chili its creamy texture, you can use cashew cream or an unsweetened plant-based milk if you prefer. However, the flavor will differ, so keep that in mind when making your choice.
How Can I Adjust the Spice Level?
If you want to control the heat, start with one jalapeño, taste the chili as it simmers, and then add more if desired. You can also add crushed red pepper or cayenne pepper for extra heat without relying solely on jalapeños.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.