Whole30 White Chicken Chili Recipe
This Whole30 White Chicken Chili is a creamy, flavorful, and comforting soup made with shredded chicken, green chilies, and a rich cashew cream base. It uses wholesome ingredients and is perfect for those following the Whole30 program, delivering a satisfying and nourishment-packed meal without any grains or dairy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (olive oil, avocado oil, etc.)
- 1 small yellow onion, diced (approximately ¼ cup)
- 2 cloves garlic, finely minced
- 2 cups chicken broth
- 1 7-ounce can diced green chilies
- 1 ¼ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
- 1 13.5-ounce can unsweetened coconut milk or coconut cream
- ½ cup raw cashews
- 2 ½ cups cooked, shredded chicken
- 2 ½ tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
- Sliced or diced avocado for serving
Instructions
- Heat the oil and sauté onion: Heat a large pot over medium-high heat. When the pot is warm, add the neutral oil and continue warming until the oil is hot and shimmery. Add the diced onion and sauté for about 4 minutes until softened.
- Add garlic and sauté briefly: Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add broth and spices and simmer: Add chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper to the pot. Stir well to combine all ingredients. Allow the mixture to come to a low boil, then reduce heat immediately to low. Let it simmer gently for 10 minutes to meld the flavors.
- Prepare the cashew cream: While the soup simmers, combine the coconut milk (or coconut cream) and raw cashews in a high-speed blender. Blend until completely smooth, creating a creamy base for the chili.
- Combine and finish the chili: After the broth mixture has simmered for 10 minutes, add the cashew cream to the pot along with the shredded chicken, fresh lime juice, and chopped cilantro. Stir everything to incorporate and simmer just until the chicken is heated through. Taste the chili and adjust seasoning as needed.
- Serve and garnish: Divide the soup into bowls. Garnish with additional chopped fresh cilantro and sliced or diced avocado. Serve immediately while warm.
Notes
- Use unsweetened coconut milk or coconut cream for a rich, creamy texture without dairy.
- For the best texture, use raw cashews for the cashew cream to blend smoothly.
- Cook and shred the chicken beforehand; rotisserie chicken works well for convenience.
- Adjust cayenne pepper according to your spice preference.
- This soup is Whole30 compliant and dairy-free.
Keywords: Whole30, white chicken chili, coconut milk, cashew cream, dairy-free, gluten-free, healthy chili, shredded chicken soup
Find it online: https://tastybella.com/whole30-white-chicken-chili-recipe/
