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top shot of white chicken chili in a white bowl topped with a lime and avocado

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!
4.75 from 8 votes
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Course Main Dish
Cuisine American

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!
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