Best White Chicken Chili

Finding a comforting soup that works for both chilly weeknights and special dietary needs can feel like an impossible task. Whether you’re following AIP, sticking to paleo guidelines, or just trying to avoid grains and dairy, most chili recipes seem off-limits with their beans, cheese, and tomato base.

That’s where this white chicken chili comes to the rescue: it’s packed with tender chicken and satisfying vegetables, naturally free from inflammatory ingredients, and delivers all the cozy flavors you crave without any of the foods you’re avoiding.

What Kind of Chicken Should I Use?

For this white chicken chili, boneless, skinless chicken thighs are your best bet since they stay tender and juicy even after simmering in the chili for a while. Thighs have more fat than chicken breasts, which means they won’t dry out during the longer cooking process and they’ll add more flavor to your chili. If you only have chicken breasts on hand, they’ll work too, but keep an eye on them so they don’t overcook and become tough. You can use fresh or frozen chicken thighs – just make sure to thaw frozen ones completely before cooking for even results.

Options for Substitutions

This AIP-friendly chili is pretty adaptable, but there are a few key ingredients you’ll want to keep as-is:

• Chicken thighs: You can swap these for chicken breasts if that’s what you have, but thighs really give the best flavor and stay tender during the long cooking process. If using breasts, reduce cooking time slightly to avoid drying out.
• Coconut cream: This is what makes it ‘white’ chili, so try to stick with full-fat coconut cream. In a pinch, you can use the thick cream from the top of chilled coconut milk cans, but you’ll need about 3-4 cans to get enough.
• Chicken bone broth: Regular chicken stock works fine if you can’t find bone broth. Just make sure it’s AIP-compliant with no added spices or ingredients that aren’t allowed on the protocol.
• Celery: If you’re not a celery fan, you can replace it with diced fennel bulb or just add more onion. The celery does add a nice crunch and flavor base though.
• Lime: Lemon works as a substitute if you don’t have lime on hand. Use the same amounts for both zest and juice.
• Cilantro: Since this herb can be polarizing, feel free to use fresh parsley instead, or just skip the herb altogether if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is rushing the cooking process – chicken thighs need time to become tender and shred easily, so don’t try to speed things up by cranking the heat or you’ll end up with tough, chewy meat. Another common error is adding the coconut cream too early in the cooking process, which can cause it to curdle or separate when exposed to high heat for too long, so stir it in during the last 10-15 minutes of cooking. Make sure to taste and adjust your seasonings at the end since the flavors will concentrate as the chili simmers, and you might need extra lime juice or salt to brighten everything up. Finally, let the chili rest for a few minutes off the heat before serving – this allows the coconut cream to thicken slightly and all the flavors to come together perfectly.

What to Serve With White Chicken Chili?

This hearty white chicken chili is perfect on its own, but I love serving it with some simple sides that won’t compete with all those great flavors. A side of roasted sweet potato wedges or cauliflower rice works really well to soak up the creamy coconut broth, and both keep things AIP and Paleo friendly. If you want something with a bit of crunch, try some plantain chips or even sliced jicama sticks for dipping. Don’t forget to load up on the garnishes – extra avocado slices, fresh cilantro, and chopped green onions make each bowl feel special and add nice pops of color and texture.

Storage Instructions

Refrigerate: This white chicken chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or having leftovers ready for busy weeknights.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can grab just what I need. The coconut cream might separate a bit when frozen, but it comes back together beautifully when you reheat and stir.

Warm Up: Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems too thick, just add a splash of bone broth to thin it out. You can also microwave individual portions, but I find the stovetop gives the best results for keeping that creamy texture.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-110 g
• Fat: 135-150 g
• Carbohydrates: 45-55 g

Ingredients

For the soup:

• 2 1/2 tsp sea salt
• 3 large garlic cloves, sliced (freshly minced for best flavor)
• 1/4 tsp garlic powder
• 3 cups sodium-free chicken bone broth (I prefer Bonafide)
• 1/2 cup roughly chopped cilantro (fresh, adds bright herbaceous flavor)
• 2 cups diced celery (into 1/4-inch pieces)
• 1/2 tsp ground ginger
• 1 large yellow onion, diced (into 1/2-inch pieces)
• 1 tsp dried oregano
• 6 boneless skinless chicken thighs (room temperature before cooking)
• Zest of 1 lime (finely grated for maximum flavor)
• 1 tsp onion powder
• 2 tbsp olive oil (I use Colavita extra virgin)
• 2 cups full-fat coconut cream (no additives, makes it extra creamy and rich)
• Juice of 1 lime

For garnish:

• Avocado, sliced (optional but recommended for richness)
• Chopped green or red onion
• Additional cilantro

Step 1: Prepare Mise en Place and Aromatics

• 1 large yellow onion, diced
• 2 cups diced celery
• 3 large garlic cloves, minced
• 2 1/2 tsp sea salt
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger
• Zest of 1 lime
• Juice of 1 lime
• 1/2 cup roughly chopped cilantro
• 3 cups chicken bone broth
• 2 cups full-fat coconut cream
• 6 boneless skinless chicken thighs

Dice the onion into 1/2-inch pieces and celery into 1/4-inch pieces, then mince the garlic cloves fresh—this makes a noticeable difference in flavor compared to pre-minced.

Measure out all dry spices (salt, oregano, onion powder, garlic powder, ginger) into a small bowl, zest the lime finely, and juice it into a separate container.

Roughly chop the cilantro and have your chicken broth and coconut cream ready.

Remove the chicken thighs from the refrigerator to bring them to room temperature, which ensures even cooking throughout.

Step 2: Build the Aromatic Base

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cups diced celery
• 3 large garlic cloves, minced

Heat the olive oil in a large pot over medium-high heat until shimmering.

Add the diced onion and celery, sautéing for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

This aromatic base creates the flavor foundation for the entire chili, so don’t rush it—the vegetables should be slightly caramelized at the edges for deeper flavor.

Step 3: Sear Chicken and Build Flavor Layers

• 6 boneless skinless chicken thighs
• 2 1/2 tsp sea salt
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger

Place the room-temperature chicken thighs into the pot with the aromatic vegetables and let them cook undisturbed for about 3-4 minutes to develop a light golden crust on the bottom.

Sprinkle the dry spice mixture (salt, oregano, onion powder, garlic powder, ginger) evenly over the chicken and vegetables, stirring gently to distribute the spices throughout.

Cook for another 2-3 minutes, allowing the spices to toast slightly and release their essential oils into the oil and chicken juices—I find this technique creates much more complex flavor than simply adding spices to the broth later.

Step 4: Simmer Chicken Until Tender

• Juice of 1 lime
• 3 cups chicken bone broth
• 1/2 cup roughly chopped cilantro
• Zest of 1 lime

Pour the lime juice and chicken bone broth into the pot, stirring gently to combine with the spiced mixture and loosen any flavorful bits stuck to the bottom.

Bring the liquid to a simmer, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken thighs are completely cooked through and tender.

During the last minute of cooking, stir in the fresh cilantro.

The gentle simmering ensures the chicken stays moist and the flavors meld together beautifully.

Step 5: Shred Chicken and Create Creamy Finish

• 6 boneless skinless chicken thighs
• 2 cups full-fat coconut cream

Remove the chicken thighs from the pot using a slotted spoon and place them on a cutting board.

Let them rest for 2-3 minutes, then shred the meat into bite-sized pieces using two forks, discarding any bones if present.

Return the shredded chicken to the pot and place it over medium heat.

Slowly stir in the full-fat coconut cream, stirring constantly until fully incorporated and the soup reaches a gentle simmer.

The creamy coconut richness balances the bright lime and aromatic spices beautifully—I never skip the quality coconut cream as it’s what makes this chili truly special.

Step 6: Serve with Toppings

• Avocado, sliced
• Additional cilantro
• Chopped green or red onion

Ladle the hot white chicken chili into bowls.

Top each serving with sliced avocado, fresh cilantro, and chopped green or red onion to add color, texture, and brightness that complements the rich, creamy base.