I have now made and had this Whole30 White Chicken Chili 3 times. And I only got the recipe about 2 weeks ago! If that doesn’t tell you how good this white chicken chili recipe is, I don’t know what will. The hubs even rated it, “Restaurant Quality.” (In case you don’t remember, the last dish I made that he rated restaurant-quality was my Clean Eating Creamy Black Bean Soup. And that was almost a year ago…so this is some serious verbiage not to be taken lightly!) 😉
I love including this comforting and hearty meal into my weekly meal plan. Need help putting your next week’s meal plan together? Click HERE and I’ll send you an exclusive discount code to snag my Meal Planning For The Busy Mom eBook for less!
UPDATE:Since first publishing this recipe in 2014, I have fallen in love with Faster Way to Fat Loss and now use it as my go-to health program. It’s working smarter and not harder so I’m adding in the macros below ASAP. If you want to learn more about Faster Way to Fat Loss and sign up, go here to learn more!
I had a co-worker share this white chicken chili recipe with me while we were doing Whole30 and it quickly became a Whole30 lunch crew staple. In fact, we’re making it again tomorrow at the office.
I know it sounds funny to axe the beans and replace them with sweet potatoes but it works. The sweet potatoes get cooked down and just the right amount of mushy to add that legume-like goodness to the mix. This soup is SO easy. It made a lot so we could use the leftovers for other lunches and dinners but you could always cut it in half. There’s also other shortcuts you can do like not making the homemade chicken stock and just buying 2 cartons of organic chicken broth.
This was my first time using a rotisserie chicken to make chicken stock for the Whole30 White Chicken Chili recipe and I was very pleased with the frugalista feeling that came with it! Now that rain is settling in Birmingham, and the temperatures are finally starting to drop, this is the perfect soup to add to your tailgating line up or just for your ho-hum hump day dinner table to jazz it up a bit.
Strip rotisserie chicken of meat and set chicken aside.
Boil chicken bones in enough water to cover to create a stock.
Season the chicken stock with salt, pepper, onion powder, cayenne pepper and garlic powder and simmer for 30 minutes at least.
Peel sweet potatoes.
Dice sweet potatoes, bell peppers, onions, and cilantro.
Sauté onion and bell peppers in a pan with Primal Kitchen Avocado Oil and set aside.
Put sweet potatoes and 32 oz of chicken broth in large pot and allow to boil until the potatoes are tender (About 15 minutes).
Once the potatoes are tender, add the chicken and remaining vegetables.
When homemade chicken stock has simmered for at least 20-30 mins, add it to the pot.
Simmer on low for about 20 more minutes.
If desired, top with fresh salsa or avocados.
*Note if you don’t make any chicken stock, just use 2 32 oz cartons of chicken broth and combine all ingredients as normal.
Stats Per Serving:
– Calories / Serving : 167 / 4 = 41.75 calories
– Fat / Serving : 5g / 4 = 1.25
– Carbs / Serving : 29g / 4 = 7.25
– Protein / Serving : 3g / 4 = 0.75
– Fiber / Serving : 4g / 4 = 1
– Sugar / Serving : 9g / 2.25
SHOP Whole30 White Chicken Chili Recipe (Paleo) Post HERE:
Heather Brown helps busy mamas of young littles who are caught in the hustle to find encouragement in their journey to true health, from the inside out, starting with the heart. Read her journey of learning to live a life well-loved HERE!
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Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
The White Chili is a very common variety in Cambodia. Each family grows a few plants close to their house. Fresh white chilies are widely used in Khmer cuisine. The chilies are cleaned, stripped of their tails and dried at low temperature to retain all their aromas.
Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch. If you're using all-purpose flour, double the amount of water. Stir in the cornstarch slurry, evenly distributing it throughout the chili.
Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup.
To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.
White Chicken Chili is definitely not like your classic chili recipe, but that's what makes it so amazing. This chili has all the spices of a classic chili, but uses light beans, shredded chicken instead of ground meat, load of sweet corn, and has a creamy base instead of the classic tomato. It's so so good!
The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.
Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.
"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."
Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.
All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.
When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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