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.

This healthy version swaps heavy cream for coconut milk, adds plenty of warm spices, and gets its creaminess naturally from the combination of coconut milk and bone broth. It’s a comforting weeknight dinner that comes together quickly and is great for meal prep, too!

Why You’ll Love This Paleo White Chicken Chili

01. Paleo & Dairy-Free:

Made without cheese or cream, but still rich and satisfying.

02. High Protein

Shredded chicken and chickpeas make it filling and nourishing.

03. One-Pot Recipe

This recipe comes together in 30 minutes in one pot making this a simple yet nourishing dinner to throw together any night of the week.

04. Meal-Prep Friendly:

Stores beautifully for lunches or leftovers throughout the week

Ingredients You’ll Need

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

Step-by-Step Instructions

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. 

Creamy Paleo White Chicken Chili

This Creamy Paleo White Chicken Chili is perfect for chilly evenings, meal prep, or anytime you want a comforting yet healthy meal. It’s hearty, flavorful, and so easy to make — you’ll want it on repeat all year long!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 32 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• ½ cup yellow onion diced
• 1 green bell pepper diced
• 2 4 oz cans mild green chilies
• 3 gloves garlic minced
• 2 cans chickpeas drained and rinsed, divided
• 2 tsp cumin
• 1 tsp oregano
• 1 1/2 tsp chili powder
• 1 ½ tsp salt
• ½ tsp black pepper
• juice of two lime
• 1.5 lbs chicken breasts
• 1 15 oz. can coconut milk full-fat for creaminess
• 1 cup chicken bone broth

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.

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