This twist on traditional chili, made with chicken and broth instead of beef and tomatoes, is incredibly flavorful but quite simple to throw together in the slow cooker. If you like a thicker chili, you can add a little coconut flour or arrowroot starch during the last thirty minutes of cooking. My favorite trick, however, is to add some organic potato flakes to the pot. If you’re okay with potatoes (evidence shows that they’re filled with great nutrients), this is a super-easy way to thicken a sauce. And a small sprinkling of flakes will do! Try this with gravies too for a thick stock without any coconut flavor or the slimy texture that too much arrowroot starch can cause.
CHILI
2 TBSP (30 ml) coconut oil
1 large onion, chopped
2 medium jalapeños, cored, seeded, and diced
4 cloves garlic, minced
1 tsp (5 ml) sea salt
Freshly ground black pepper to taste
1 tsp (5 ml) cumin
1 tsp (5 ml) coriander
½ tsp chipotle chili powder
5 cups (1200 ml) chicken broth
Juice of 2 limes
Zest of 1 lime
1½-2 pounds (907 g) boneless, skinless chicken breasts, thighs, or both, cubed
1 can (4-ounce) chopped green chilies
GARNISH
Chopped cilantro
Diced avocado
Serves 4
In a medium skillet, heat the coconut oil over medium-high heat.
Add the onion, jalapeños, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
Add the sea salt, pepper, cumin, coriander, and chipotle chili powder. Stir to combine, and cook for 1 minute longer.
Add the chicken broth, lime juice, lime zest, chicken pieces, and chilies to a slow cooker.
Add the cooked onion mixture over the top of the chicken mixture.
Cook the chili on low for 6-7 hours or on high for 4-5 hours.
To serve, pour the chili into bowls, and garnish each portion with chopped cilantro and diced avocado.
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White Chicken Chili is the brothy, gently spicy bowl that's pure weeknight comfort. Onion, jalapeño, garlic, cumin, coriander, and chipotle chili powder build the base before chicken and green chilies simmer in broth, finished with lime zest, cilantro, and diced avocado.
Pro Tips
- Sauté the onion, jalapeños, and garlic first and cook the spices with them for a full minute — toasted spices make the broth taste deep rather than raw.
- The chipotle chili powder gives this its smoky warmth; the jalapeños add fresh heat. Remove the jalapeño seeds and ribs to keep the heat kid-friendly.
- Cube the chicken before it goes in so every spoonful gets tender meat and the pieces cook through evenly in the 6–7 hour simmer.
- Lime zest (not just juice) stirred in at the end lifts the whole pot — it's the bright note that keeps the chili from tasting flat.
- The avocado garnish isn't optional in my book: its cool creaminess against the smoky broth is what makes the bowl complete.
Frequently Asked Questions
Is white chicken chili paleo?
Yes — there are no beans here, just chicken, green chilies, vegetables, broth, and warm spices. It's naturally lighter than bean-based chili.
Can I make this in a regular pot?
Absolutely. Sauté the aromatics and spices, add the broth and chicken, and simmer 25–30 minutes until the chicken is cooked through and tender.
Can I freeze white chicken chili?
It freezes beautifully for up to 3 months. Thaw overnight and reheat gently, then add the fresh garnishes just before serving.
How spicy is it?
Mild to medium — two jalapeños with seeds removed plus chipotle powder give warmth without overwhelming heat. Leave the seeds in for a fierier pot.
Recipe Card
Ingredients
Method
- Zest of 1 lime 1½-2 pounds boneless, skinless chicken breasts, thighs, or both, cubed
- 1 can (4-ounce) chopped green chilies GARNISH Chopped cilantro Diced avocado Serves 4 In a medium skillet, heat the coconut oil over medium-high heat.
- Add the onion, jalapeños, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the sea salt, pepper, cumin, coriander, and chipotle chili powder.
- Stir to combine, and cook for 1 minute longer.
- Add the chicken broth, lime juice, lime zest, chicken pieces, and chilies to a slow cooker.
- Add the cooked onion mixture over the top of the chicken mixture.
- Cook the chili on low for 6-7 hours or on high for 4-5 hours. To serve, pour the chili into bowls, and garnish each portion with chopped cilantro and diced avocado.
