Quick Whole30 White Chicken Chili Recipe

Introduction

This Quick Whole30 White Chicken Chili is a creamy, comforting dish that fits perfectly into your diet-friendly lifestyle. Made with coconut milk and cashews for richness, it’s ready in under an hour and packed with flavor, making it ideal for busy weeknights or meal prep.

Ingredients

• 1 can diced green chilies (Hatch brand recommended)
• 1 tbsp mild oil
• 2 garlic cloves, minced
• 2 cups chicken stock or bone broth
• 1/4 tsp cayenne pepper
• 1 small yellow onion, finely diced
• 1/2 tsp paprika (smoked paprika optional)
• 1/2 tsp oregano
• 2 1/2 cups shredded cooked chicken (rotisserie chicken works great)
• 1/2 tsp coriander
• 1 1/4 tsp ground cumin
• 2 1/2 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 can unsweetened full-fat coconut milk
• 1/2 cup whole raw cashews, soaked in hot water for 15 minutes and drained
• Sliced or diced avocado, for serving
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add the mild oil and wait until it’s hot and shimmering. Sauté the diced onion for about 4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
2. Step 2: Pour in the chicken stock and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and black pepper. Stir well to combine, bring to a low boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
3. Step 3: While the broth simmers, blend the coconut milk and soaked cashews in a high-speed blender until completely smooth and creamy. This will form the rich base of your chili.
4. Step 4: Stir the cashew cream into the simmering broth. Add the shredded chicken, fresh lime juice, and chopped cilantro. Stir everything together and continue to simmer until the chicken is warmed through. Taste and adjust seasonings as needed.
5. Step 5: Ladle the chili into bowls and garnish with additional cilantro and diced avocado. Serve immediately and enjoy the creamy, flavorful dinner.

Tips & Variations

• Use rotisserie or leftover roasted chicken for faster prep without sacrificing flavor.
• Substitute cashews with soaked blanched almonds or macadamia nuts for a different creamy texture.
• If you prefer more heat, roast and dice fresh poblano or jalapeño peppers instead of canned green chilies.
• For a citrus twist, lemon juice works as a substitute for lime juice.
• Replace cilantro with fresh parsley if you’re not a fan of its flavor.
• Add the coconut milk gradually to control the chili’s thickness, starting with half the can and adding more as desired.

Storage

Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen after a day or two, making it perfect for leftovers. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each. Add a splash of chicken stock if it thickens too much after reheating. Add avocado and fresh cilantro only when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

Yes, but it’s best to poach boneless skinless chicken breasts or thighs separately until just cooked, shred them, and add towards the end of cooking to avoid overcooking the meat.

Is this recipe dairy-free and Whole30 compliant?

Yes, this chili uses coconut milk and cashews for creaminess, making it both dairy-free and suitable for Whole30 and similar diets.

Quick Whole30 White Chicken Chili Recipe

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★★★★★

4.9 from 70 reviews

This Quick Whole30 White Chicken Chili is a flavorful, creamy, and dairy-free chili that fits perfectly into a Whole30 diet. Made with tender shredded chicken, a blend of aromatic spices, and a luscious cashew and coconut milk base, this chili delivers comforting warmth without grains, legumes, or dairy. It’s quick to prepare, ready in under an hour, and perfect for busy weeknights or meal prep. Creamy, tangy, and slightly spicy, it’s a nutritious dish full of protein and satisfying textures.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• Method: Stovetop
• Cuisine: American with Mexican-inspired flavors
• Diet: Whole30

Ingredients

Scale 1x2x3x

For the Chili:

• 1 can (4 oz) diced green chilies (Hatch brand recommended)
• 1 tbsp mild neutral oil (e.g., avocado or canola oil)
• 2 garlic cloves, minced
• 2 cups chicken stock or bone broth
• 1/4 tsp cayenne pepper
• 1 small yellow onion, finely diced
• 1/2 tsp paprika (smoked paprika optional)
• 1/2 tsp dried oregano
• 2 1/2 cups shredded cooked chicken (rotisserie or poached)
• 1/2 tsp ground coriander
• 1 1/4 tsp ground cumin
• 2 1/2 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

For the Cashew Cream:

• 1 can (13.5 oz) unsweetened full-fat coconut milk
• 1/2 cup whole raw cashews (soaked in hot water for 15 minutes, then drained)

For Serving:

• Sliced or diced avocado
• Fresh cilantro leaves for garnish

Instructions

1. Sauté the Aromatics: Heat a large pot over medium-high heat. Add the mild oil and heat until shimmering. Add the diced yellow onion and sauté for about 4 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
2. Create the Broth Base: Pour in the chicken stock and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and black pepper. Stir well, bring to a low boil, then reduce to a simmer. Let it simmer for 10 minutes to allow flavors to meld.
3. Prepare the Cashew Cream: While the broth simmers, combine the coconut milk and soaked cashews in a high-speed blender. Blend until completely smooth and creamy. This forms the creamy base of the chili.
4. Combine and Simmer: Stir the cashew cream into the broth base. Add shredded cooked chicken, fresh lime juice, and chopped cilantro. Mix well and simmer gently until the chicken is heated through, about 5-10 minutes. Taste and adjust seasonings as needed.
5. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro and diced avocado. Serve immediately for best flavor and texture.

Notes

• Add coconut milk gradually to avoid overly thin chili; start with half and add more to reach desired consistency.
• Use rotisserie chicken for convenience or poach chicken breasts or thighs yourself for fresh shredded meat.
• Soak cashews to ensure creaminess, and blend only a portion for smooth texture while leaving some whole if preferred.
• Simmer chili for at least 20-30 minutes total to meld flavors and soften cashews properly.
• Adjust heat by using fresh jalapeños or poblano peppers if green chilies are unavailable, starting with less and increasing to taste.
• Omit or substitute cilantro with parsley if disliked.
• Store leftovers in airtight container refrigerated for up to 4 days or freeze up to 3 months. Reheat gently with added chicken stock if needed to thin.

Keywords: Whole30 white chicken chili, dairy-free chili, healthy chicken chili, creamy chicken chili, coconut milk chili, cashew cream chili, grain-free chili, easy weeknight chili