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Bowl of creamy Paleo white chicken chili topped with avocado, cilantro, and lime.
Sidney Thompson's avatarSidney Thompson

Paleo White Chicken Chili (Dairy-Free & Gluten-Free)

If you’re craving a cozy, hearty meal that’s still light and nourishing, this Creamy Paleo White Chicken Chili is the perfect dish. It’s rich and comforting like traditional chili, but made with clean, wholesome ingredients — no dairy, no gluten, and no refined ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • For the chili:
  • ½ yellow onion diced
  • 1 green bell pepper diced
  • 2, 4 oz. cans mild green chilies
  • 3 cloves garlic minced
  • 2, 15 oz. cans chickpeas drained and rinsed, divided
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 ½ tsp chili powder
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • Juice of two limess
  • 1 ½ lbs chicken breasts
  • 1, 15 oz. can coconut milk full-fat for creaminess
  • 1 cup chicken bone broth
  • For topping:
  • Fresh cilantro
  • Diced avocado
  • Lime wedges
  • Tortilla chips or grain-free chips

Method
 

  1. Sauté the aromatics: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add diced onion and bell pepper and cook for 3–4 minutes, until softened and fragrant. Add minced garlic and cook for another 30 seconds.
  2. Add spices and chilies and lime juice: Stir in cumin, oregano, chili powder, salt, pepper, and canned green chilies. Cook for 1 minute to bring out the flavor of the spices. Add lime juice and stir to combine.
  3. Add half the chickpeas: Drain and rinse chickpeas, and add half to the dutch oven.
  4. Prepare the broth: Add the other half off chickpeas to a blender with coconut milk and chicken broth.
  5. Add chicken: Add chicken to dutch oven and pour over the broth mixture. Stir and cover with lid on medium heat for 20 minutes until chicken is fully cooked.
  6. Shred your chicken: Chicken should easily fall apart with a pair of tongs, but you can also remove and shred chicken with a knife and add back into your pot.
  7. Serve and top: Ladle the creamy white chicken chili into bowls and top with fresh cilantro, avocado slices, lime wedges, and tortilla chips desired.