Whole30 White Chicken Chili
This Whole30 White Chicken Chili is creamy, flavorful, and a great healthy one-pot meal! It’s also gluten-free, dairy-free, and made with only whole ingredients!
I’m almost positive that the major reason I love making different kinds of chili is that they come together so easy with minimal prep work and clean-up! Moms, I know you can relate! The days of three-course meals are over with our baby boy being in the house!
Chili recipes are also budget-friendly! While most of the ingredients are pantry staples, you don’t really need a whole lot of others to make it delicious. Plus, you know that when the stockpot comes out you can expect to eat the same meal for the next three days! Am I right?
More of My Favorite Whole30 Recipes:
- Blackened Shrimp
- Whole30 Breakfast Casserole
- 6 Ingredient Meatball Marinara Sauce | Whole30 Approved, No Sugar Added
- 5 Ingredient Crockpot Chicken Fajitas | Gluten-free, Whole30, Keto, and Paleo
- Oven-Baked Keto Turkey Meatballs | Gluten-Free, Whole30, & Paleo
- Whole30 Stuffed Peppers
- Healthy High-Protein Egg Bake Casserole with Ham, Feta, Spinach and Sun-dried Tomatoes
What You Need to Make Whole30 White Chicken Chili
olive oil
Onion
garlic cloves
bell pepper
Boneless skinless chicken thighs
Spices: cumin, coriander, chili powder, oregano, salt, and pepper
lime juice
chicken broth
diced green chilis
full fat coconut milk
Optional garnish: cilantro, avocado slices, lime wedges.
Let’s Make White Chicken Chili – Whole30 Approved!
Heat up a large stockpot over medium heat, then add the oil.
Toss in the diced onions, minced garlic, and diced bell peppers, and cook until they are somewhat soft.
Slide the veggies to one side of the pot, and add the chicken. Sprinkle in all of the seasonings and cook the chicken for about 5 minutes on each side.
Add the lime juice, broth, and green chilis then let it come to a boil.
After the chili starts boiling, lower the heat to simmer for about 15 minutes.
Take the chicken out and shred it using 2 forks, meat claws, or a hand mixer.
Add the shredded chicken back to chili, and pour in the coconut milk.
Bring the chili back to a boil, increasing the heat if needed.
Once the chili has thickened, you are ready to serve!
Can you Make White Chicken Chili (Whole30) in the Crockpot?
Yes! You can either brown the veggies and chicken in the pot and transfer to the slow cooker or just omit the oil and dump everything in.
You will combine all of the ingredients except for the coconut milk and let it cook on low for 6 hours or high for 4 hours.
About 30 minutes before it’s ready to serve take the chicken out and shred, then add it back to the crockpot and add in the coconut milk.
Why I Love Whole30 Recipes
Whole30 recipes are healthy, made without processed ingredients, and are usually really easy to make! Even if you don’t follow the full lifestyle, the recipes are great!
Head over to Instagram just before you take the first bite of the chicken chili and let me know what you think by tagging me @hellospoonful!
Need More Healthy Chili Recipes?
- Vegetarian Quinoa Chili with Black Beans and Kidney Beans
- Vegetarian Chili Mac
- Healthy Turkey Sweet Potato Chili Three Ways – Instant Pot, Slow Cooker, and Stovetop
- Crockpot White Chicken Chili – Healthy & Easy
Whole30 White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 2 bell pepper diced
- 1 lb Boneless chicken thighs 3 cups cooked and chopped/shredded
- 1 Tbsp Ground cumin
- 1 teaspoon Ground coriander
- 1 Tbsp Chili powder
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- ⅛ tsp ground black pepper
- 1-2 tablespoon Lime juice
- 3 cups Chicken broth
- 4 oz can of diced green chili
- 14 oz can of full fat coconut milk
- Optional garnish: cilantro avocado slices, lime wedges.
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion, garlic, and bell pepper and cook stirring for 5 minutes.
- Push the veggies to the side then add the chicken. Season with cumin, coriander, chili powder, oregano, sea salt, and black pepper.
- Cook the chicken for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 4-5 more minutes.
- Add the lime juice, broth and diced green chilis, and let the soup come to a boil.
- Lower the heat to medium low, and let it simmer for 15 minutes.
- Transfer the chicken to a bowl and use 2 forks or a hand mixer to shred it completely.
- Add the chicken back to the soup, then add in coconut milk.
- Turn up the heat to medium high, then let the mixture come back to a boil.
- Let it boil for 10 minutes until the soup is slightly reduced and thickened.
- Take off heat and serve topped with your favorite garnish. I like cilantro, avocado, and fresh lime wedges!
