Creamy Dairy-Free White Chicken Chili (Whole 30, Paleo)


Add a diced sweet potato to switch things up!
This chili is Whole30 compliant because it doesn’t contain any beans but you can of course add a can of white beans (Great Northern Beans).


How to make dairy-free white chicken chili:

  • Cook the onion and green pepper in oil until soft.
  • Add in the spices.
  • Pour in the chiles, salsa and chicken broth.
  • Place the chicken breasts in the pot.
  • Cover and simmer.
  • Shred the chicken and add in the coconut cream.
  • Serve.


▢1 tablespoon olive oil
▢1 yellow onion, diced
▢1 green pepper, diced
▢2 garlic cloves, minced
▢½-1 teaspoon salt
▢¼ teaspoon black pepper
▢½ teaspoon cumin
▢½ teaspoon paprika
▢1 teaspoon chili powder
▢1 (7 ounce) can green chiles
▢1 (16 ounce) can salsa verde
▢2 cups chicken broth
▢1 pound chicken breasts
▢½ cup unsweetened coconut cream or the hard part on top of a can of coconut milk


  • Heat olive oil in a large pot or Dutch Oven over medium heat. Add the diced onion and green pepper and cook for about 5 minutes, stirring frequently.
  • Add in the garlic cloves, salt, black pepper and spices.
  • Pour in the can of green chiles, jar of salsa and chicken broth. Mix to combine.
  • Add the chicken breasts to the pan.
  • Cover the pot, bring to a slow boil, turn the heat down to medium-low and simmer for 20 minutes.
  • Remove chicken from the pot and shred with two forks, add it back to the pan and cook for another 10 minutes.
  • Stir in the coconut cream and cook for 2 minutes.
  • Turn off the heat and serve topped with chopped cilantro and lime wedges.

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