Whole30 White Chicken Chili
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White Chicken Chili - Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free. Instant pot, stove, or slow cooker. EASY prep, budget-friendly, and kid-friendly.

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. 

White Chicken Chili - Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free. Instant pot, stove, or slow cooker. EASY prep, budget-friendly, and kid-friendly.

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 creamNo, 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! 

White Chicken Chili - Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free. Instant pot, stove, or slow cooker. EASY prep, budget-friendly, and kid-friendly.

  • 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.

White Chicken Chili - Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free. Instant pot, stove, or slow cooker. EASY prep, budget-friendly, and kid-friendly.

  • 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):

 

White Chicken Chili - Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free. Instant pot, stove, or slow cooker. EASY prep, budget-friendly, and kid-friendly.

Whole30 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 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 443 kcal

Ingredients
 

  • 2 tablespoons olive or avocado oil If using Instant pot or stove method
  • 1 medium yellow or white onion, finely chopped
  • 3 teaspoons minced garlic, about 3 cloves
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 cups chicken broth or chicken bone broth
  • 16 ounce jar salsa verde
  • 13 ounce can coconut cream, unsweetened, full-fat
  • 12 ounces frozen or fresh riced cauliflower
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • Juice from 1 medium lime
  • Toppings: Chopped cilantro, sliced avocado, sliced jalapeno, crushed homemade plantain chips (Whole30) or store-bought chips of choice (not Whole30) Toppings are optional but highly recommended to take this soup from good to GREAT!

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. 
  • FREEZE soup in a sealed container for up to 3 months.

Notes

See Ingredient section of the blog post above for substitutions and favorite ingredient recommendations!
Note: Nutrition calculations do not include any toppings of choice. 

Nutrition

Calories: 443kcalCarbohydrates: 16gProtein: 28gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 74mgSodium: 1380mgPotassium: 1021mgFiber: 3gSugar: 7gVitamin A: 623IUVitamin C: 38mgCalcium: 46mgIron: 3mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, whole30
Tried this recipe?Let us know how it was!

 

10 Comments

  1. 5 stars
    Left out the cauliflower because, despite everyone saying “you can’t taste it,” I can taste it. Added some great northern beans and served with cornbread. *chef kiss*
    Everyone requested I make it again.

    Reply
    • Thanks for sharing the modifications you did and loved! I’m so happy to hear it was enjoyed and you want to make again. Thank you for the review!

      Reply
  2. Great tasting and easy recipe. Everyone in the family loved it and asked when we could have it again. Thank you for sharing whole food recipes. Awesome!

    Reply
    • HOORAY that it was an easy family win that they are ready to have again. Love it! Thank you for the review!

      Reply
  3. 5 stars
    YUM! This recipe was perfection. I followed the recipe to a tee and the flavor was amazing – just what I wanted in my chicken chili. I made mine in the IP and it made dinner a breeze. One thing I may add next time is cannellini beans (even though it’s not Whole 30), but honestly with the addition of riced cauliflower it made the chili thick enough and added some texture and yumminess.
    I have the Whole Food for Your Family cookbook and there are definitely some hits in there as well.
    Shout out to Autumn Michaelis for helping me find recipes and foods I can eat with my rather restrictive food sensitivities. You’re the best!!

    Reply
    • What an awesome review! I’m so glad you found this recipe spot on and easy to make. I agree, some beans or corn can be a delicious addition if that works for your dietary needs. Thank you for the review and kind words!

      Reply
  4. Hi there! Your cookbook has revolutionized my life 🙂 I was wondering if you could recommend a substitute for coconut cream…or anything that has coconut? I am allergic to dairy and coconut! Thanks

    Reply
    • I’m so happy you love my cookbook, thank you! And good question. For this recipe you can use 12 oz (1 1/2 cup) of another dairy-free milk, it just won’t be *as* creamy as it would with coconut cream. Coconut cream has a higher fat content, so it is super rich like cream. Another option would be to use 7-8oz of dairy-free cream cheese to get that creaminess. I love Violife Cream Cheese. Hope that helps!

      Reply
  5. 5 stars
    This soup is DELICIOUS!!! My kids loved it too! I made the instant pot version. So easy! I also used your hack of using a hand mixer to shred the chicken – wow!! That’s awesome!

    Reply
    • WOOT WOOT! I’m so glad you loved this recipe and it was a family hit as well. And big yes to the hand mixer chicken shredding – so much easier. Thank you for the review! : )

      Reply

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