Oh my gosh, you won’t believe the chili I finally nailed down! I spent ages trying to make a white chicken chili that truly satisfied those deep, cozy comfort-food urges without dumping wheat or weird starches into the pot. It drove me a little crazy trying to get that creamy texture without relying on conventional thickeners or any beans, but folks, I cracked the code!
This is my go-to White Chicken Chili Paleo recipe because it’s fast—we’re talking less than 45 minutes total—and it tastes like I simmered it all day long. The secret is balancing those earthy spices with something bright. Trust me, finding that perfect flavor harmony while staying strictly grain-free and legume-free took a few tries, but this version? It’s the one we ask for every single time the weather gets a little chilly!
Why This White Chicken Chili Paleo Recipe Works For You
I get it; eating Paleo sometimes feels like you’re missing out on those great comfort meals. Not anymore! This recipe is a total game-changer because it respects your diet plan while delivering huge flavor. It’s packed with goodness and comes together so fast, it practically cooks itself.
Here’s why I keep running back to this exact recipe:
- It’s naturally heavy on protein and relies on whole foods, keeping you full and energized.
- The spice blend sings, even without any heavy starches floating around for texture.
- Best part? The whole thing is ready in about 40 minutes! Perfect for a Tuesday night when you thought you had to order takeout.
Perfectly Paleo and Grain-Free White Chicken Chili
If you’re diving deep into the Paleo lifestyle, you know how tricky finding good chili can be! This one is fantastic because we build the body using shredded chicken and use smart veggie swaps, so there are zero grains involved. If you’re stepping away from legumes too, just skip the optional beans, and BAM—it’s strictly Paleo and checks all those boxes you need checked!
Quick Stovetop Preparation for Your White Chicken Chili Paleo
I seriously can’t stress this enough: you don’t need hours for amazing chili. The prep time is only 15 minutes because we keep the chopping simple—mostly just onion and garlic. With only 25 minutes on the stove simmering away, you’re looking at a hearty, satisfying dinner in under an hour. It proves that flavorful White Chicken Chili Paleo doesn’t need to be complicated or time-consuming!
Essential Ingredients for Your White Chicken Chili Paleo
Okay, gathering the ingredients is half the battle, but I’ve made this super easy for you. When you look at the list, don’t get intimidated—most of this is just grabbing aromatics and good quality broth. The star here, obviously, is the chicken, and make sure it’s already cooked and shredded. Whether you bake it, boil it, or use a slow cooker chicken, having it ready makes this chili fly out of the pot!
The trickiest part of this White Chicken Chili Paleo recipe is knowing what to skip if you’re being super strict. I’ve broken it down below so you can shop smart. If you’re strictly Paleo, keep those beans tucked away for another night, but if you’re just dipping your toes in, they certainly add a familiar creaminess. Pay attention to those flavor boosters—the cumin and oregano are non-negotiable!
Base Ingredients for the White Chicken Chili Paleo
- 2 tablespoons olive oil (Good quality oil makes a difference!)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (Use this if you like a little warmth, totally optional though!)
- 4 cups chicken broth (The better the broth, the richer the chili!)
- 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (4-ounce) can diced green chilies, undrained
- Salt and black pepper to taste
Paleo Substitutes and Optional Add-ins for White Chicken Chili Paleo
This is where you customize it for your diet! If you are strictly adhering to Paleo guidelines, you definitely want to focus on the veggies below to replace the traditional bean bulk:
- Optional Paleo Substitutes: 1 cup chopped cauliflower florets or 1 cup chopped jicama (Jicama is my secret weapon for crunch!)
- For Non-Strict Paleo (Legumes Included): 1 (15-ounce) can cannellini beans, rinsed and drained, AND 1 (15-ounce) can great northern beans, rinsed and drained.
Step-by-Step Instructions for Making White Chicken Chili Paleo
This is where the magic happens! Since we are keeping this recipe fast—seriously, less than 45 minutes total—we need to move with purpose once the heat is on. Don’t walk away once those spices go in, because you want to awaken that flavor right before you add liquids. I always make sure my chicken is shredded and ready to go *before* I even turn on the stove. If you happen to be trying out some special baking tips, like maybe using a dutch oven for even heat distribution, now is the time to grab it!
If you’re interested in making sure your basic cooking techniques are top-notch before you start, I found some great general advice on how to improve your general baking skills—many of those principles, like gentle mixing, totally apply here too!
Sauté Aromatics and Spices for White Chicken Chili Paleo
First things first, get your large pot or Dutch oven over medium heat and splash in the olive oil. We’re cooking the onion until it starts getting soft and translucent—that usually takes about 5 minutes of stirring. Once the onion is cooperating, toss in your minced garlic, ground cumin, oregano, and cayenne if you want that little kick. This next step is crucial: cook those spices together for just 1 minute. You’ll know it’s ready because the kitchen will smell absolutely incredible, warming up all those earthy notes!
Simmering the White Chicken Chili Paleo Base
Now we build the actual chili! Pour in your four cups of chicken broth and wait for the whole mixture to just start bubbling up into a nice simmer. Once it’s simmering, add in your shredded chicken and the undrained can of diced green chilies. If you decided to use those great Paleo substitutes—the chopped cauliflower or jicama—toss those in right now too. If you are including the cannellini and great northern beans for a non-strict Paleo version, dump those in here as well.
Finishing and Seasoning Your White Chicken Chili Paleo
Once everything is loaded into the pot, immediately reduce the heat way down low. Cover the pot and let it all hang out for about 15 minutes. This simmering time is when those spices finally marry the chicken and broth, creating that deep flavor we’re after. When those 15 minutes are up, give it a good stir, taste it, and season generously with salt and pepper until it tastes exactly the way you want it. Serve it piping hot!
Expert Tips for the Best White Chicken Chili Paleo
I always feel like the recipe card only tells you half the story, right? The real secrets come in the little tweaks you make right at the end. If you follow the steps above, you’ll have a fantastic White Chicken Chili Paleo, but these little tips will bump it up to legendary status.
First off, that thickening trick! If you want that luscious, velvety texture without resorting to cornstarch or flour, you have to mash up about half a cup of whatever solids you have—whether that’s the cauliflower, jicama, or even some of the cannellini beans if you used them—right against the side of the pot before you let it simmer. It breaks down beautifully and gives the chili body.
Also, I can’t stress enough how much better this chili is if you use a high-quality, low-sodium chicken broth. Since the broth is the main liquid, using the best stuff makes a huge difference in the final flavor profile. And please, please garnish! A sprinkle of fresh cilantro or just a really generous dollop of sliced avocado makes everything taste brighter. If you’re looking for ideas on other flavor enhancers, I actually found some neat suggestions on how to replace ingredients in cooking that might spark some creativity!
Serving Suggestions for Your White Chicken Chili Paleo
Okay, the best part of any chili is definitely the toppings, right? Since we’ve worked so hard to keep this White Chicken Chili Paleo clean, we need to make sure our garnishes keep up the good work! Forget the shredded cheese and sour cream—we’re going fresh and vibrant here.
My absolute favorite way to finish a bowl is with creamy, sliced avocado, a big handful of fresh cilantro, and definitely a healthy squeeze of lime juice. That acidic pop cuts right through the richness of the broth beautifully. If you’re looking for something truly refreshing on the side instead of just toppings, a sharp, vibrant salad works perfectly. I love making my simple Herb Tomato Salad alongside this chili for a nice cool contrast!
Storage and Reheating White Chicken Chili Paleo
Since this White Chicken Chili Paleo recipe makes a decent batch, you’re probably going to have leftovers, which is honestly the best news! You can absolutely store this in an airtight container in the fridge for up to four days. It actually tastes even better on day two when those spices have really had time to settle in and blend.
When you’re ready to eat it again, skip the microwave if you can. Microwaving tends to make chili a little unevenly heated. I always just pop it back into a small saucepan over medium-low heat. Give it a stir every few minutes until it’s piping hot all the way through. If it seems a touch too thick after refrigeration, just add a splash or two of extra chicken broth while reheating until it hits that perfect creamy consistency again!
Frequently Asked Questions About White Chicken Chili Paleo
It’s so common for folks starting out on a Paleo journey to have a pocketful of questions, especially when swapping out main components like beans in a favorite dish like chili! I always try to anticipate what you’re wondering so you can cook with total confidence. Here are the questions I get asked most often about getting this White Chicken Chili Paleo just right.
Can I make this White Chicken Chili Paleo recipe without chicken?
That’s a great question, even though the name suggests chicken! Yes, you absolutely can modify it. For a different flavor, swap the shredded chicken for shredded turkey breast—it works every bit as well. If you are looking for a completely vegetarian-friendly, yet still Paleo, version of this white chili, you can use an equal amount of chopped, sautéed mushrooms, portobello pieces, or simply bump up your cauliflower and jicama amounts significantly!
What is the best Paleo substitute for beans in this chili?
For that traditional, thick, creamy feel beans provide, I stand by my cauliflower and jicama suggestions. Cauliflower is wonderful because when it simmers, it softens up enough to start breaking down slightly, naturally thickening your broth. Jicama is great because it holds its shape better, giving you that slight starchy bite without any actual starch. Either way, you get the bulk and texture you want without breaking Paleo rules!
How can I make this White Chicken Chili Paleo thicker?
This is the easiest fix in the world, and it works just as well if you’re using beans or just vegetables! Before you turn the heat down to simmer, scoop out about half a cup of your softest ingredients—maybe just the onion and cauliflower, or some cannellini beans if you used them—and mash them really well against the side of the pot with a wooden spoon. Once you stir that mush back in, it instantly thickens the whole batch up beautifully. No flour needed, promise!
Nutritional Estimates for White Chicken Chili Paleo
Nutrition talk! I know a lot of folks follow the Paleo lifestyle not just for what they *avoid*, but also for what they’re intentionally getting more of, like protein. Since we’re making this a hearty White Chicken Chili Paleo that often skips the beans, the numbers look great for keeping you full and balanced. Remember, these figures are an estimate based on the ingredients list, and they assume you’re skipping the added cannellini and great northern beans for a strict Paleo version. If you add those legumes back in, those carb and sugar counts will definitely shift!
Here’s a basic snapshot of what you’re looking at when you serve up about one and a half cups of this flavor-packed chili:
- Serving Size: 1.5 cups
- Calories: 350
- Protein: 40g (Yes, that high! Thanks, chicken!)
- Fat: 10g (Mostly those healthy fats from the olive oil)
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 4g (Mostly natural sugars from the onion and chilies)
- Sodium: 450mg (This is why using low-sodium broth is important!)
- Cholesterol: 110mg
It’s a wonderful, low-sugar, high-protein meal that fits perfectly into almost any dietary plan you might be following outside of just Paleo! Enjoy this wonderful, guilt-free bowl of comfort!
Share Your Experience Making This Paleo White Chicken Chili
Whew! That’s it—you’ve got the recipe for the best darn Paleo White Chicken Chili you’ll ever scoop into a bowl! I’m so excited for you to try this, and honestly, hearing from you is my absolute favorite part of sharing these kitchen adventures.
Did you try the cauliflower trick for thickening? Or maybe you added something totally wild and wonderful to your spices? Don’t keep the secrets to yourself! Please drop a rating right below to let me know how many stars this chili earned in your house. I always read every single comment!
If you made this and just had to snap a picture of your loaded bowl, please tag me on social media! Seeing your variations makes my day and inspires my next cooking session. Happy cooking, and enjoy that healthy, cozy chili!
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Paleo White Chicken Chili
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple, grain-free white chili recipe featuring chicken and white beans substitutes.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15-ounce) can cannellini beans, rinsed and drained (omit for strict Paleo)
- 1 (15-ounce) can great northern beans, rinsed and drained (omit for strict Paleo)
- 1 (4-ounce) can diced green chilies, undrained
- Salt and black pepper to taste
- Optional Paleo Substitutes: 1 cup chopped cauliflower florets or 1 cup chopped jicama
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken, green chilies, and any optional vegetable substitutes (cauliflower or jicama).
- If using beans (for non-strict Paleo), add the rinsed and drained cannellini and great northern beans now.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing flavors to combine.
- Season with salt and pepper to your taste.
- Serve hot.
Notes
- For a thicker chili, mash about 1/2 cup of the beans (or cauliflower/jicama) against the side of the pot before simmering.
- Garnish with fresh cilantro or sliced avocado if desired.
- If you prefer a spicier chili, add more cayenne pepper or a dash of hot sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 40
- Cholesterol: 110
Keywords: white chicken chili, paleo chili, grain free, chicken soup, easy chili