Whole30 White Chicken Chili
Ingredients
- 1 tablespoon neutral oil
olive oil, avocado oil, etc.
- 1 small yellow onion
diced, approximately ¼ cup
- 2 cloves garlic
finely minced
- 2 cups chicken broth
- 1 7-ounce can diced green chilies
- 1 ¼ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- to tastesalt
- to tastefreshly ground black pepper
- 1 13.5-ounce can unsweetened coconut milk
or coconut cream, see Notes
- ½ cup raw cashews
- 2 ½ cups cooked
shredded chicken, see Notes
- 2 ½ tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
plus more for serving
- sliced or diced avocado
for serving
Directions
- 1
Heat large pot over medium-high heat. When pot is warm, add neutral oil and continue warming until oil is hot and shimmery.
- 2
When oil is hot, add diced onion. Sauté onions 4 minutes or until softened, then add minced garlic. Stir to incorporate and sauté garlic 30 seconds or until just fragrant.
- 3
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper to pot. Stir well to incorporate ingredients. Let mixture come to low boil, then immediately reduce heat to low and simmer 10 minutes.
- 4
While mixture simmers, add coconut milk (or coconut cream) and raw cashews to high-speed blender. Blend until mixture is smooth.
- 5
After broth mixture has simmered 10 minutes, add cashew cream to pot along with shredded chicken, fresh lime juice, and cilantro. Stir to incorporate and simmer until chicken is warmed through. Taste and adjust seasonings as needed.
- 6
Divide soup into preferred portions. Garnish with additional cilantro and diced avocado, and serve immediately.
Whole30 White Chicken Chili
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About this Recipe
Looking for a truly satisfying, dairy-free chili that’s perfect for your Whole30 journey? This Whole30 White Chicken Chili offers incredible richness and deep flavor, proving healthy eating can be utterly delicious and completely compliant. The secret to its luxurious, creamy texture lies in a brilliant combination of unsweetened coconut milk and raw cashews, which blend seamlessly to mimic traditional dairy without compromising flavor or your dietary goals. A thoughtful blend of cumin, paprika, dried oregano, and ground coriander creates a warm, inviting base that truly sings. This recipe achieves profound depth without any grains, gluten, or dairy, making it a standout. You'll be treated to a comforting bowl brimming with tender, shredded chicken enveloped in a velvety, savory broth. The vibrant kick from diced green chilies and a touch of cayenne is perfectly balanced by the bright zest of fresh lime juice and fragrant cilantro. This hearty dish feels substantial yet fresh, making it an ideal meal for any night of the week when you crave something wholesome and flavorful. Every spoonful offers a harmonious blend of creamy texture and savory spice. Feel free to adjust the cayenne pepper to your preferred spice level, adding more for extra heat or omitting it for a milder chili. For an extra rich and thick chili, you can opt for coconut cream instead of coconut milk. While the recipe calls for cooked, shredded chicken, feel free to use leftover rotisserie chicken for ultimate convenience. You can also swap in additional diced green chilies for extra mild pepper flavor. Serve this wholesome chili warm, garnished generously with fresh avocado slices and extra cilantro for a pop of color and creamy contrast. It makes for a comforting and complete meal on its own, perfect for cozy evenings.