Creamy, comforting, and full of flavor, Paleo White Chicken Chili is the perfect cozy meal for a chilly day. This one-pot dish is easy to make and packed with nourishing ingredients, making it a great choice for busy weeknights or meal prep. Whether you're following a Paleo, Whole30, dairy free or gluten free diet, this chili is sure to please. It's made with chicken breast, veggies and a rich and flavorful broth. The secret to the chili's creaminess is full-fat coconut milk, which adds a touch of sweetness and richness.
Why You'll Love This Chili
This chili is easy and convenient to make!
It is made in one pot so the clean up is minimal.
This chili is packed with flavor!
It is family-friendly.
This paleo white chicken chili is the perfect comforting meal.
It is gluten free, dairy free, paleo and easily adaptable!
This chili is packed with flavor.
What Is Paleo?
The paleo diet, also known as the Paleolithic diet or the Stone Age diet, is a popular eating plan that mimics the diet of our hunter-gatherer ancestors. It is based on the idea that our bodies are not adapted to the modern diet, which is high in processed foods, grains and dairy products. Proponents of the paleo diet believe that eating like our ancestors can help us lose weight, improve our health and prevent chronic diseases. The paleo diet focuses on whole, unprocessed foods that are found in nature.
Equipment Needed
All you need to make this paleo white chicken chili is a cutting board, knife and a pot.
Ingredients Needed
Garlic: Garlic is an essential ingredient in white chicken chili, adding a savory, pungent flavor that complements the other spices in the dish. It also has a number of health benefits, including boosting the immune system, fighting off infections and reducing inflammation.
Onion: Onion is an essential flavor base in white chicken chili, adding a subtle sweetness and pungency that complements the other spices in the dish.
Celery: Celery adds color, crunch and texture to this paleo white chicken chili.
Jalapeño: Jalapeño peppers are a popular ingredient in white chicken chili, adding a delightful kick of heat and a complex flavor profile that complements the other spices in the dish. Feel free to omit them if you are not a fan of spice!
Potato: I like to use Japanese sweet potatoes in this paleo white chicken chili. Feel free to use regular sweet potatoes too.
Broth: Broth is a crucial component of white chicken chili, playing a vital role in its flavor, texture, and overall culinary success. In addition to its culinary applications, broth also offers several nutritional benefits.
Chicken: Chicken is a central ingredient in white chicken chili, providing a lean protein base.
Green Enchilada Sauce: Green enchilada sauce is a versatile ingredient that can add a delightful depth of flavor and a subtle kick of heat to white chicken chili. Feel free to also add green chiles instead!
Coconut Milk: Coconut milk is used in this chili instead of cream and makes it paleo and dairy free. I love the flavor of coconut milk in soups and chilis!
Spices/Salt: My favorite salt is Redmond's Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond's website. Spices play a crucial role in shaping the flavor profile of white chicken chili, adding depth, complexity and a touch of heat that perfectly complements the creamy base and tender chicken.
Step-By-Step Instructions
Step 1: Gather your ingredients.
Step 2: Chop your vegetables and mince your garlic.
Step 3: Add onions to a large pot and sauté for 5 minutes on medium heat. Add in potatoes, garlic, celery, jalapeño (optional), salt and spices and continue to cook. Add in chicken.
Step 4: Add in broth and green enchilada sauce, cover and simmer for 45-60 minutes. Add coconut milk, serve and enjoy!
Storage
Allow the chili to cool completely to room temperature before storing. This prevents bacteria from growing rapidly. Choose an airtight container that is large enough to hold the chili without overcrowding. Refrigerate the chili. Properly stored chili will last for 3-4 days in the refrigerator.
If you plan to freeze individual portions, let the chili cool completely, then ladle it into freezer-safe containers. Label each container or bag with the date and contents. This ensures you know when you prepared the chili and can track its freshness. Place the labeled containers or bags in the freezer. Frozen chili can be stored for up to 4 months.
Variations
White chicken chili is a versatile and flavorful dish that can be easily modified to suit different tastes and preferences. Here are some creative variations of white chicken chili that you can try:
Add more spice! Add more cayenne pepper or other hot peppers to give your chili a spicier kick.
Roast poblano peppers and add them to the chili for a smoky and slightly sweet flavor.
Add corn kernels to the chili for a pop of sweetness and texture.
Add diced butternut squash to the chili for a sweet and creamy texture.
Top each serving of chili with avocado chunks for a creamy and healthy addition.
Add crispy tortilla strips for a crunchy topping.
Crockpot Instructions
In a large skillet, heat oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the veggies and cook for 2 minutes more.
Stir in spices and salt. Cook for 1 minute more.
Transfer the mixture to a slow cooker. Add the chicken, green enchilada sauce and chicken broth. Cover and cook on low for 6-8 hours, or until the chili is heated through. Add the coconut milk right before serving.
Instant Pot Instructions
Set the Instant Pot to sauté mode. Heat the olive oil in the pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the veggies and cook for 2 minutes more.
Stir in the spices and salt. Cook for 1 minute more.
Add the chicken, chicken broth and green enchilada sauce. Close the lid and set the valve to "sealing." Cook on manual high pressure for 10 minutes.
Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
Add the coconut milk, serve and enjoy!
Recipe FAQ
What should I do if the soup is too thick?
If your paleo white chicken enchilada soup is too thin, feel free to add extra broth.
What should I do if I want to thicken the soup?
If you want to thicken the soup, add extra potatoes or arrowroot powder.
How can I make this spicier?
To make this chili spicier, add cayenne pepper!
What can I serve this paleo white chicken chili with?
Serve this white chicken chili with rice, quinoa or a salad!
What can I top this chili with?
Try topping this chili with coconut sour cream or yogurt, avocado or tortilla strips!
Related Recipes
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If you make this paleo white chicken chili and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Paleo White Chicken Chili
Equipment
- 1 stock pot
- 1 cutting board
- 1 knife
Ingredients
- 1 clove garlic
- 1 sweet onion
- 3 stalks celery
- 1 jalapeño
- 1 sweet potato
- 1 package chicken breasts
- 2 cartons chicken broth
- 1 cup green enchilada sauce
- 1 can coconut milk
- 1/4 tsp cumin powder
- 1/4 tsp chili powder
- 1 tsp salt
Instructions
- Gather your ingredients.
- Chop your vegetables and mince your garlic.
- Add onions to a large pot and sauté for 5 minutes on medium heat. Add in potatoes, garlic, celery, jalapeño (optional), salt and spices and continue to cook. Add in chicken.
- Add in broth and green enchilada sauce, cover and simmer for 45-60 minutes. Serve and enjoy!
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