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Bowl of creamy Paleo white chicken chili topped with avocado, cilantro, and lime.

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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 32 minutes
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.