White Chicken Chili (AIP, Paleo) Recipe
Introduction
This White Chicken Chili is a creamy, comforting dish that’s perfect for those following AIP or Paleo diets. Packed with tender chicken, fresh herbs, and rich coconut cream, it offers a flavorful twist on traditional chili without beans or heat.
Ingredients
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 2 cups celery, diced
- 3 large cloves garlic, sliced
- 6 boneless, skinless chicken thighs
- 2.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp onion powder
- ¼ tsp garlic powder
- ½ tsp ground ginger
- Zest of one lime
- Juice of one lime
- 3 cups sodium free chicken bone broth (ensure ingredients are AIP compliant)
- ½ cup cilantro, roughly chopped (plus more for garnish)
- 2 cups full fat, additive free coconut cream
- Avocado (for garnish)
- Green or red onions (for garnish)
Instructions
- Step 1: Heat olive oil in a large stockpot over medium heat.
- Step 2: Add diced onion, celery, and sliced garlic; cook until fragrant and onions turn translucent.
- Step 3: Add chicken thighs, sea salt, dried oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir occasionally, browning the chicken on all sides for about 5 minutes.
- Step 4: Lower heat slightly and stir in lime juice, chicken broth, and chopped cilantro. Let the mixture simmer for 20 to 25 minutes.
- Step 5: Remove the chicken to a bowl and shred it completely with two forks, then return it to the pot.
- Step 6: Raise heat to medium, add coconut cream, and bring to a boil.
- Step 7: Taste and adjust salt if needed, then remove from heat.
- Step 8: Serve garnished with sliced avocado, additional cilantro, and green or red onions as desired.
Tips & Variations
- For added spice, try garnishing with finely chopped jalapeños or a dash of AIP-compliant hot sauce if your diet allows.
- Use bone-in chicken thighs for extra flavor, removing bones before shredding.
- Swap cilantro with fresh parsley if you prefer a milder herb flavor.
- Ensure coconut cream is full fat and additive free to maintain the AIP and Paleo integrity of the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the coconut cream from separating. For longer storage, freeze the chili in portions for up to 2 months, thawing overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to stay juicier and more tender, which enhances the texture of the chili.
Is this recipe suitable for a strict AIP diet?
Yes, all ingredients are compliant with the Autoimmune Protocol when choosing AIP-approved broth and coconut cream without additives.
PrintWhite Chicken Chili (AIP, Paleo) Recipe
This White Chicken Chili recipe is a comforting and flavorful paleo and AIP-compliant dish that uses tender chicken thighs, aromatic vegetables, and creamy coconut cream to create a rich and satisfying chili without beans. Perfect for those following autoimmune protocol or paleo diets, this chili is enhanced with fresh lime, ginger, and cilantro for a bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 2 cups celery, diced
- 3 large cloves garlic, sliced
- 6 boneless, skinless chicken thighs
- 2.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp onion powder
- ¼ tsp garlic powder
- ½ tsp ground ginger
- Zest of one lime
- Juice of one lime
- 3 cups sodium free chicken bone broth (ensure ingredients are AIP compliant)
- ½ cup cilantro, roughly chopped (plus more for garnish)
- 2 cups full fat, additive free coconut cream
Garnishes
- Avocado slices
- Green or red onions
- Cilantro leaves
Instructions
- Heat Oil and Sauté Vegetables: In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, diced celery, and sliced garlic. Cook until fragrant and the onions become translucent, which should take about 5 minutes.
- Brown the Chicken and Add Spices: Add the boneless, skinless chicken thighs to the pot along with 2.5 teaspoons sea salt, 1 teaspoon dried oregano, 1 teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon ground ginger, and the zest of one lime. Stir occasionally to ensure the chicken browns evenly on all sides, approximately 5 minutes.
- Simmer with Broth and Cilantro: Reduce the heat slightly and stir in the juice of one lime, 3 cups sodium free chicken bone broth, and ½ cup roughly chopped cilantro. Allow the mixture to simmer gently for 20 to 25 minutes so the chicken cooks through and flavors meld.
- Shred the Chicken: Remove the chicken thighs from the pot and transfer them to a bowl. Use two forks to shred the chicken thoroughly. Return the shredded chicken to the soup in the pot.
- Add Coconut Cream and Finish Cooking: Return the pot to medium heat and stir in 2 cups full fat, additive free coconut cream. Bring the chili to a boil then immediately remove from heat to avoid overcooking the coconut cream.
- Adjust Seasoning and Garnish: Taste the chili and adjust salt as necessary. Serve individual portions garnished with sliced avocado, additional cilantro, and green or red onions as desired.
Notes
- Ensure the chicken bone broth used is sodium-free and compliant with AIP standards.
- Full fat coconut cream adds creaminess and richness without dairy, making this recipe paleo and AIP friendly.
- Do not boil the coconut cream for too long to prevent curdling; a gentle boil then removing from heat is ideal.
- This chili is naturally gluten-free, dairy-free, and grain-free.
- For extra heat, consider adding AIP-compliant chili spices or fresh jalapeños if tolerated.
Keywords: White Chicken Chili, Paleo Chili, AIP Chili, Gluten Free Soup, Dairy Free Chili, Coconut Cream Chili, Healthy Chicken Chili
