White 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
Scale
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
Find it online: https://www.sanacooks.com/white-chicken-chili-aip-paleo-recipe/
