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This hearty Keto White Chicken Chili has become my cold-weather salvation when I need comfort food that doesn't derail my health goals. Rich, creamy, and satisfying, this one-pot wonder delivers all the flavor of traditional white chicken chili without the carbs or dairy—perfect for anyone following keto, paleo, or Whole30 lifestyles.
I first created this recipe during a particularly strict Whole30 month when I was desperately missing my favorite comfort foods. Now it's become our family's Friday night tradition, with everyone adding their own favorite toppings.
Ingredients
- Boneless chicken thighs: provide richness and stay tender during cooking unlike breast meat which can dry out
- Jalapeños: add just enough heat without overwhelming the dish use more or less depending on your heat preference
- Full fat coconut milk: creates the signature creamy texture without dairy essential for that luxurious mouthfeel
- Bone broth: adds depth and nutrients making this chili as nourishing as it is delicious
- Green chilis: bring authentic southwestern flavor without additional carbs
- Cumin, coriander, and chili powder: form the aromatic backbone of this dish
Step-by-Step Instructions
- Sauté the aromatics:
- Heat coconut oil in a large Dutch oven over medium heat until shimmering. Add the diced onion, chopped celery, minced garlic, and diced jalapeños. Cook for a full 5 minutes, stirring occasionally to prevent burning. The vegetables should soften but not brown, releasing their aromatic compounds into the oil.
- Brown the chicken and bloom the spices:
- Push the sautéed vegetables to the sides of the pot to create a clear space in the center. Add the chicken thighs to this space, then sprinkle all the seasonings directly onto the meat. Allow the chicken to cook undisturbed for 2-3 minutes before flipping to brown the other side. This browning creates depth of flavor while the direct heat on the spices blooms their essential oils.
- Simmer to marry flavors:
- Pour in the bone broth and diced green chilis, using a wooden spoon to scrape any browned bits from the bottom of the pot. These browned bits contain concentrated flavor. Bring the mixture to a gentle boil, then reduce heat to maintain a slow simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld together.
- Shred and finish:
- Remove the chicken pieces to a bowl and shred thoroughly using two forks. The meat should pull apart easily. Return the shredded chicken to the pot and pour in the coconut milk. Increase heat to medium-high and bring back to a boil. Allow the chili to bubble actively for 10 minutes, reducing slightly and thickening naturally.
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The jalapeños are truly the secret ingredient in this recipe. After much experimentation, I discovered that removing the seeds but keeping a small amount of the white membrane provides the perfect balance of flavor and gentle heat. My husband once accidentally left all the membranes intact, and while we were sweating through dinner, we agreed the depth of flavor was unmatched!
Meal Prep Magic
This chili actually improves with time as the flavors continue to develop in the refrigerator. Make a double batch on Sunday, and you'll have easy lunches or quick dinners throughout the busy week. The coconut flavor mellows significantly by the second day, making it perfect for those who aren't coconut enthusiasts.
Substitutions That Work
If you're not strictly following a specific diet plan, you have several options to customize this recipe. Heavy cream can replace coconut milk for a more traditional flavor profile. Chicken breasts work in place of thighs, though the cooking time should be reduced slightly to prevent dryness. For a vegetarian version, substitute white beans and additional vegetables like zucchini and cauliflower, though this will increase the carb count significantly.
Serving Suggestions
Transform this chili into a complete meal by offering a toppings bar. Set out small bowls of diced avocado, fresh cilantro, lime wedges, and sliced jalapeños for heat lovers. For family members not following keto, provide some crumbled plantain chips or grain-free tortillas on the side. A simple side salad with a lime vinaigrette makes the perfect accompaniment for a restaurant-quality dinner experience at home.
Storage Success
The chili thickens considerably when refrigerated due to the coconut milk, so when reheating, add a splash of additional broth to reach your desired consistency. For freezing, cool the chili completely before transferring to freezer-safe containers, leaving about an inch of headspace to allow for expansion. Thaw overnight in the refrigerator for best results, then reheat gently on the stovetop to maintain the creamy texture.
Common Queries
- → How can I adjust the spice level?
Increase or decrease the amount of jalapeños, or add a pinch of cayenne pepper for extra heat.
- → What can I use instead of coconut milk?
Full-fat coconut milk gives the creamiest texture, but unsweetened cashew cream or almond milk can also work as alternatives.
- → Can I use chicken breasts instead of thighs?
Both chicken thighs and breasts work well. Thighs add more moisture and flavor, but breasts are leaner options.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- → What are the best garnishes?
Popular choices include avocado slices, chopped cilantro, extra jalapeño slices, or a squeeze of lime juice for brightness.
- → Can I make this meal ahead of time?
This dish is perfect for meal prep; it reheats well and the flavors deepen after resting in the fridge.