This Whole30 White Chicken Chili is proof that comfort food can be clean, simple, and delicious. No beans, no dairy, no fuss. Just creamy broth, tender chicken, zesty salsa verde, and riced cauliflower doing the heavy lifting.
The beauty? You don’t need to chop a million veggies or babysit the pot. Toss in the ingredients, let them cook, shred the chicken, and dinner’s done. Whether you’re doing Whole30, Keto, or just want a lighter chili, this recipe checks all the boxes.
Why This Recipe Works
- Quick prep – Less than 10 minutes of hands-on time.
- Creamy without dairy – Coconut cream gives it body without tasting tropical.
- Flexible – Instant Pot, slow cooker, or stovetop all work.
- Family-friendly – Mild heat with toppings you can customize.
- Freezer-friendly – Double it and stash half for busy nights.
Ingredients You’ll Need
- Olive or avocado oil (for sautéing)
- 1 onion + garlic (flavor starters)
- Chicken breasts (cooks right in the broth)
- Chicken broth or bone broth
- Salsa verde (the flavor boost—make sure it’s Whole30 compliant)
- Coconut cream (unsweetened, full-fat for creaminess)
- Riced cauliflower (fresh or frozen, thickens the chili)
- Spices: cumin, chili powder, oregano, salt, pepper
- Juice of one lime (bright finish)
- Toppings: avocado, cilantro, jalapeño, plantain chips
How to Make It
Instant Pot (Fast & Easy)
- Sauté onion in oil until soft. Add garlic.
- Add chicken, broth, salsa verde, coconut cream, cauliflower, and spices.
- Cook on high pressure 15 minutes. Quick release.
- Shred chicken, stir in lime juice, add toppings, and serve.
Slow Cooker (Hands-Off)
- Add onion, garlic, cauliflower, chicken, broth, salsa verde, coconut cream, and spices to the pot.
- Cook on LOW for 5–6 hours.
- Shred chicken, stir in lime juice, top, and serve.
Stovetop (Classic)
- Sauté onion and garlic in oil.
- Add chicken, broth, salsa verde, coconut cream, cauliflower, and spices.
- Simmer 20–25 minutes.
- Shred chicken, stir in lime juice, top, and serve.
Tips for Best Results
- Use mild salsa verde if you don’t want heat.
- Don’t skip the lime juice—it makes the flavors pop.
- Top it up: Avocado, cilantro, jalapeños, and plantain chips take it from good to great.
- Freeze it: Keeps up to 3 months in a sealed container.
FAQ
1. Does it taste like coconut?
Nope. Coconut cream just makes it silky and rich.
2. Can I use chicken thighs?
Yes! Thighs shred easily and stay extra juicy.
3. How do I make it thicker?
Whisk arrowroot starch with cold water, add to the soup, and simmer until thickened.
4. Can I skip the cauliflower rice?
You can, but it adds body. If you leave it out, the chili will be thinner.
Whole30 White Chicken Chili
This Whole30 White Chicken Chili is creamy, cozy, and flavor-packed—with no beans, no dairy, and barely any prep. Just real food and real comfort.
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Servings: 6
Calories: 370kcal
Equipment
- Instant Pot or Slow Cooker
Ingredients
Chili Base
- 2 tbsp olive or avocado oil
- 1 onion chopped
- 3 cloves garlic minced
- 1.5 lbs chicken breast
- 2 cups chicken broth
- 16 oz salsa verde
- 13.66 oz coconut cream unsweetened, full-fat
- 12 oz riced cauliflower fresh or frozen
Seasonings
- 1.5 tsp cumin
- 1 tsp chili powder
- 0.5 tsp oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lime juiced
Optional Toppings
- avocado, cilantro, jalapeño, plantain chips
Instructions
- Sauté onion in oil until soft. Add garlic.
- Add chicken, broth, salsa verde, coconut cream, cauliflower, and spices.
- Instant Pot: High pressure for 15 minutes. Quick release.
- Slow Cooker: Cook on LOW for 5–6 hours.
- Stovetop: Simmer for 20–25 minutes.
- Shred chicken, stir in lime juice, and serve with toppings.
Notes
Freezes well for up to 3 months. Use thighs if preferred. Arrowroot slurry can help thicken it if needed.
Nutrition
Calories: 370kcal | Carbohydrates: 8g | Protein: 32g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 580mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1.5mg
