White Chicken Chili
A bowl of warm & hearty comfort, loaded with protein, veggies, and so much flavor! Whole30 compliant & low carb.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: dinner, main dish, Soup
Cuisine: American
Keyword: chili, chowder, white chicken chili
Servings: 6
Calories: 279kcal
- 2 lbs boneless skinless chicken breasts or thighs
- 1 Tbsp avocado oil
- 2 medium carrots chopped
- 1 white onion diced
- 1 red or green bell pepper diced
- 4 oz can diced green chiles
- 1 Tbsp chili powder
- 3 tsp minced garlic
- 3 tsp cumin
- 1 tsp dried oregano
- salt & pepper to taste
- 2 cups chicken broth
- 2 cups coconut milk
- juice of 1 lime
- large handful of fresh cilantro, chopped
- avocado, cilantro, lime wedges for garnish
STOVETOP INSTRUCTIONS
Heat the avocado oil in a large saucepan over medium to medium high heat. Add the carrots, onion, and bell pepper and sauté for about 5 minutes, or until the veggies begin to soften.
Add the chicken to the pot and top with 2 cups of broth. Stir in the chili powder, garlic, cumin, oregano, and diced green chiles. Use a wooden spoon to push the chicken down just below the surface of the liquid, and bring the mix to a boil. Reduce the heat to a simmer, and cover. Cook for 10-15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and use two forks to shred. To the pot, add the coconut milk, lime juice, and shredded chicken. Season with salt & pepper to taste (I did about 1 tsp of each). Simmer for another 5-10 minutes until the chili is warmed through. See notes below for a thickener option.
Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!
SLOW COOKER INSTRUCTIONS
Add the carrots, onion, bell pepper, and chicken to the slow cooker. Top with chicken broth, and stir in the spices and green chiles. Use a wooden spoon to push the chicken down just below the surface of the liquid.
Cover the slow cooker with a lid and cook on low for 6 hours or until the chicken is cooked through. Remove the chicken and use two forks to shred.
To the slow cooker, add the coconut milk, lime juice, and shredded chicken. Season with salt & pepper to taste (I did about 1 tsp of each). Turn the heat up to high and cook for another 5 to 10 minutes or until the chili is warmed through.
Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!
INSTANT POT INSTRUCTIONS
Set the Instant Pot to "sauté" mode. Add the avocado oil, then add the carrots, onion, and bell pepper. Sauté for about 5 minutes or until the veggies start to soften.
Press "cancel" to stop the heating. Add the chicken to the pot and top with 2 cups of broth. Stir in the chili powder, garlic, cumin, oregano, and diced green chiles.
Lock the lid in place and turn the vent to "sealing". Set the Instant Pot to "manual" or "high pressure" for 20 minutes.
When done cooking, allow the pressure to release naturally for 10 minutes before doing a quick release (setting vent to "venting" position).
Remove the chicken and shred with two forks. Stir the shredded chicken, coconut milk, and lime juice into the pot and season with salt & pepper to taste.
Stir in the chopped cilantro at the end, and scoop into bowls to serve. Garnish with avocado, cilantro, and lime wedges. Enjoy!
- Nutrition calculated using boneless, skinless chicken thighs and canned "lite" coconut milk.
- If you like a thicker base to your chili, add two tsp of arrowroot flour to 2 Tbsp of water in a small bowl. Stir until smooth, then mix into the chili at the end with the coconut milk and lime juice. Allow the chili to simmer and it will give you a thicker liquid.
Calories: 279kcal | Carbohydrates: 6g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 516mg | Potassium: 578mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3863IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 3mg