White Chicken Chili (AIP, Paleo)
This creamy, zesty White Chicken Chili is a comforting, nightshade-free twist on the classic dish. Made with tender chicken thighs, coconut cream, and fresh lime, it’s a hearty meal perfect for those following AIP or Paleo diets. Ready in just 40 minutes, it’s the ultimate cozy dinner that’s both nourishing and satisfying!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–5 1x
- Category: Main Dish
- Cuisine: AIP, Paleo
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 cups celery, diced
- 3 large cloves garlic, sliced
- 6 boneless, skinless chicken thighs
- 2.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp ground ginger
- Zest and juice of one lime
- 3 cups sodium-free chicken bone broth (AIP-compliant)
- 1/2 cup cilantro, roughly chopped (plus extra for garnish)
- 2 cups full-fat coconut cream (additive-free)
- Optional garnishes: sliced avocado, green or red onions
Instructions
- Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add diced onion, celery, and sliced garlic. Cook for about 5 minutes until fragrant and onions are translucent.
- Brown the Chicken: Add chicken thighs to the pot along with sea salt, oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir occasionally to ensure the chicken browns evenly on all sides (about 5 minutes).
- Simmer the Chili: Reduce heat slightly and pour in lime juice, chicken bone broth, and chopped cilantro. Stir well and let it simmer for 20–25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
- Add Coconut Cream: Turn heat to medium and stir in coconut cream until well incorporated. Bring to a gentle boil for a few minutes to thicken slightly.
- Taste & Serve: Adjust salt as needed. Serve hot in bowls garnished with sliced avocado, green or red onions, and extra cilantro if desired.
Notes
Serving Suggestions:
- Pair with a side of roasted sweet potatoes or plantain chips for a complete meal.
- For extra freshness, serve with lime wedges on the side.
Tips & Tricks:
- Use pre-cooked shredded chicken to save time.
- For thicker chili, simmer longer or reduce broth slightly.
- If you’re not a fan of cilantro, parsley makes a great alternative garnish.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop over low heat; add a splash of broth if it thickens too much.
Find it online: https://paleo.recipes/aip-white-chicken-chili/