Whole30 White Chicken Chili

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This Whole30 White Chicken Chili is a Whole30 twist on a soup favorite! A cozy soup that hits the spot and is so easy to make.

Why We Love This Whole30 White Chicken Chili

First, it’s EASY with minimal hands-on prep. No cutting chicken or slicing veggies! It relies on the chicken cooking in the soup, frozen riced cauliflower, and jarred salsa verde to make prep quick and simple – 10 minutes or less!

Second, it’s allergen-friendly! This Whole30 White Chicken Chili is Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free, grain-free, and soy-free. Love that this soup checks the box for so many dietary needs.

Plus, this soup uses ingredients that I can find all at my local Walmart. That helps make it budget-friendly and accessible.

Finally, it can be cooked in three different cooking methods. Whether you love the Instant Pot (my favorite for this soup!), slow cooker, or just need to cook it on the stove, I’ve got you covered.

Ingredients

Olive or avocado oil – This is just used to saute the onion and garlic. You could also use ghee or vegan butter if those are more accessible to you!
Onion – One medium yellow or white onion, finely chopped.
Minced garlic – I prefer to buy my garlic pre-minced to save time like this one at Walmart, but you can absolutely mince three cloves of garlic yourself.
Salsa verde – Usually easy to find at most grocery stores in the salsa aisle. If you are on a Whole30, just make sure it’s Whole30 compatible like this one. Most White Chicken Chilis use jarred green chilis. We get that flavor in and more by using a jar of salsa verde.
Coconut cream – No, canned coconut creme is not the same as canned coconut milk. Though you can use canned coconut milk, if that’s all you can find, coconut cream is higher in fat content and more similar to cream. Coconut cream is preferable to coconut milk as it will make for a creamier soup. Make sure your coconut cream is UNsweetened and full-fat. I prefer this one by Thai Kitchen that I find at Walmart. And no, the soup won’t taste like coconut at all!

Riced Cauliflower – I usually use frozen riced cauliflower, as it’s easy to have on hand without it going bad. But, fresh riced cauliflower works great too! If you have whole fresh cauliflower, here is a great blog post on two ways you can “rice” it yourself.
Spices – Cumin, chili powder, oregano, salt and pepper. I find these easily at most grocery stores, or in the bulk bins at Winco.
Juice of a lime – One medium lime, juiced.
Toppings – Cilantro, avocado, jalapeno, crushed plantain chips or tortilla chips. These toppings could be left out, if needed, but they really take this soup from good to GREAT! If you are on a Whole30, homemade Plantain Chips are allowed but no store-bought chips of any kind.

Instructions

SLOW COOKER: Add onion, garlic, and cauliflower rice to the bottom of a large slow cooker. Top with chicken and then all the spices, broth, salsa verde, and coconut milk. Cover and cook on LOW for 5-6 hours, until chicken shreds easily. Remove chicken from slow cooker and shred. Return shredded chicken to the slow cooker and add lime juice, stirring well to combine. Spoon into bowls and add toppings.
INSTANT POT: In an Instant Pot on Saute, heat oil. Once hot, add diced onion and cook about 5 minutes until translucent, adding the minced garlic the last 2 minutes of cooking time. Add all other ingredients to the Instant Pot except the toppings. Seal and cook on manual or high for 15 minutes. Release steam, add lime juice, and stir. Remove chicken from slow cooker and shred. Return shredded chicken to the slow cooker, stirring well to combine. Spoon into bowls and add toppings.

STOVE: In a large soup pot on medium heat, heat oil. Once hot, add diced onion and cook about 5 minutes until translucent, adding the minced garlic the last 2 minutes of cooking time. Add all other ingredients to the soup pot except the toppings. Cover and cook on medium high for 20-25 minutes, stirring occasionally, until chicken is cooked through. Remove chicken from slow cooker and shred. Return shredded chicken to the slow cooker and add lime juice, stirring well to combine. Spoon into bowls and add toppings.
Don’t skimp on the toppings! The avocado, cilantro, crushed chips or plantain chips, and jalapenos for those who like the heat really take this soup from good to GREAT.

Want Other Nourishing Soup Recipes?

For us, it’s always soup season! Our taco soup and chili often come with us when we go camping or on a road trip. Make them ahead, freeze, and then heat up in a microwave or on a campfire stove for an easy, filling meal. Here are some of our Whole30 Soup favorites (all of these are also Paleo, gluten-free, dairy-free, egg-free, and nut-free):

Whole30 Chili
Taco Soup
Tomato Chicken and Basil Soup
Budget Beef Stew (my mom’s favorite recipe from my cookbook!)
Salsa Chicken Stew (a blog favorite)

White Chicken Chili

Autumn @wholefoodfor7

An EASY budget-friendly, cozy soup you can make on the stove, or in the Instant Pot or slow cooker!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine American

Servings

Calories 443 kcal