Keto White Chicken Chili Recipe (Whole30, Paleo) (2024)

Last Updated on November 10, 2023 by Jean Choi 78 Comments

Delicious and creamy Keto White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant, Paleo, and full of flavor! Garnish with your favorite toppings and enjoy a one-pot, complete meal full of nourishing ingredients!

What Makes This Recipe Great

What is it about creamy soups that make us feel instantly warm, cozy, and nourished? Packed with veggies and bone broth, and I just don’t know if I could survive winter without a bowl of yummy soup every few days. It’s truly comfort food at its finest!

I made this Keto White Chicken Chili twice in the past week because my husband and I couldn’t get enough of it. He even told me that he likes it better than the regular traditional chili I make, and I think I have to agree with him. It’s full of flavor from the delicious combination of spices, and the shredded chicken adds a great texture that will have you forgetting that the recipe doesn’t include beans. Hope you enjoy this low-carb recipe as much as we did!

Another great part about this recipe is all the yummy toppings that you can put on it, which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, shredded cheese, sour cream, lime juice, and tortilla chips.

Ingredient Notes

• Chicken Thighs or Chicken Breasts: I personally recommend chicken thighs over boneless skinless chicken breasts any day because it’s so much more tender and flavorful. However, either one will work for this recipe. Try to purchase pasture-raised chicken if you can. You can also use rotisserie chicken for this as well.
• Diced Green Chiles: You can purchase a small can of diced green chilis at most grocery stores. If you prefer some extra spice, you can substitute it with fire-roasted diced green chili, which also comes in a can.
• Coconut milk: Make sure to use full-fat, canned coconut milk for the creamy texture. It won’t be the same if you use the light version! If you’re not sensitive to dairy, and it fits with your dietary needs, you can substitute heavy cream.
• Onion
• Celery
• Garlic cloves
• Spices: Ground cumin, chili powder, coriander, dried oregano, sea salt, and ground black pepper
• Bone broth or Chicken broth
• Jalapeno
• Garnish: Cilantro, avocado, and more!

Step-by-Step Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add onion, celery, garlic, and jalapeños and cook, stirring for 5 minutes.
3. Push the veggies to the side, then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
4. Cook the chicken for 5 minutes until the chicken is browned on all sides.
5. Add the broth and diced green chili, and let the soup come to a boil.
6. Lower the heat to medium-low and let it simmer for 15 minutes.
7. Transfer the chicken to a bowl and use 2 forks to shred it completely.
8. Add the chicken back to the soup, then add in coconut milk.
9. Turn up the heat to medium-high, then let the mixture come back to a boil.
10. Let it boil for 10 minutes until the soup is slightly reduced and thickened.
11. Take off the heat and serve topped with your favorite garnish.

Recipe FAQs

More Chili Recipes

Instant Pot Whole30 Chili

Slow Cooker Buffalo Chicken Chili

Sweet Potato Chili

Easy Chili con Carne

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