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Bowl of creamy White Chicken Chili (AIP, Paleo) with sweet potatoes and herbs.

White Chicken Chili

A cozy and filling chili that's dairy-free, nightshade-free, and perfect for gut health, featuring tender chicken, coconut milk, and a blend of gentle spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Paleo
Calories: 420
Ingredients Method Notes

Ingredients
  

Aromatics and Spices
  • 2 tbsp olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1.5 tsp sea salt, plus more to taste
  • 1 tsp dried oregano
  • 0.5 tsp turmeric
Main Ingredients
  • 2 lb chicken thighs, boneless skinless or breasts (900 g)
  • 4 cups chicken bone broth (950 ml)
  • 1 medium Japanese sweet potato, peeled and cubed (about 300 g)
  • 1 can full fat coconut milk (13.5 oz or 400 ml)
  • 1 cup zucchini, diced (about 120 g)
  • 2 tbsp lime juice, plus wedges for serving (30 ml)
  • 0.5 cup chopped cilantro (optional)

Method
 

Cooking the Aromatics
  1. Heat the oil in a big pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and ginger, stirring for about 30 seconds until fragrant.
  3. Sprinkle in salt, oregano, and turmeric, stirring to awaken the spices.
Simmering the Chili
  1. Add bone broth, chicken, and sweet potato to the pot. Bring to a gentle simmer, avoiding a hard boil.
  2. Simmer until chicken is cooked through and sweet potato is very soft, approximately 20 to 25 minutes.
Finishing Touches
  1. Remove chicken and shred it using forks. Return the shredded chicken to the pot.
  2. Add zucchini and simmer for an additional 5 minutes until tender.
  3. Lower the heat and gently stir in coconut milk. Finish with lime juice and optional cilantro.

Notes

For added creaminess, blend a portion of the soup before adding coconut milk. It keeps the soup thick without needing dairy.