AIP White Chicken Chili

AIP White Chicken Chili

Let’s be honest—there’s nothing better than curling up with a steaming bowl of chili when the weather gets chilly. But what if you’re following the Autoimmune Protocol (AIP) and can’t have the usual beans, dairy, or nightshades? Don’t worry—I’ve got you covered. This AIP White Chicken Chili is everything you love about chili: it’s creamy, comforting, and full of flavor. But here’s the twist—it skips the usual suspects like cheese, green chiles, and beans.

Instead, we’re using fresh veggies, zippy lime, and creamy coconut cream to create that rich, satisfying flavor. The result? A dish that’s as comforting as a hug but also healthy and AIP-compliant. Ready to get cooking? Let’s go!

AIP White Chicken Chili

Quick Recipe Breakdown

  • Time Needed: 40 minutes total (10 minutes to prep, 30 to cook)
  • Makes: 4 hearty servings
  • Skill Level: Super easy! Perfect for beginners.
  • Great for Meal Prep: This chili stores well in the fridge or freezer, making it perfect for busy days.
White Chicken Chili

Ingredients You’ll Need

Here’s the full lineup:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cups celery, diced
  • 3 garlic cloves, sliced
  • 6 boneless, skinless chicken thighs
  • 2.5 teaspoons sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Zest and juice of 1 lime
  • 3 cups AIP-compliant chicken bone broth
  • 1/2 cup cilantro, chopped (plus more for garnish)
  • 2 cups full-fat coconut cream
  • Optional toppings: sliced avocado, green onions, extra cilantro

Ingredient Swaps:

  • Prefer chicken breasts over thighs? Go for it—just note they might be a little less juicy.
  • Don’t have lime? Lemon works too, though the flavor will be slightly different.
  • Want it less creamy? Use full-fat coconut milk instead of coconut cream.

How to Make It (Step-by-Step)

How to Make White Chicken Chili

1. Sauté Aromatics.

Grab a large stockpot and heat the olive oil over medium heat. Toss in the diced onion, celery, and garlic. Stir every so often until the onions are soft and your kitchen smells like magic (about 5 minutes).

2. Brown the Chicken.

Place the chicken thighs in the pot with your veggies. Sprinkle with salt, oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir to coat the chicken in those spices. Let it brown for a few minutes on both sides. This step locks in flavor—don’t rush it!

3. Simmer the Broth.

Pour in the lime juice and chicken bone broth. Add half the cilantro to the pot (save the rest for later). Turn the heat to low and let it all simmer for 20–25 minutes. By the end, your chicken will be so tender it practically falls apart.

4. Shred the Chicken.

Take the chicken out of the pot and place it in a bowl. Shred it with two forks. No need for perfection—just get it into bite-sized pieces. Then, pop it back into the pot.

5. Stir in the Coconut Cream.

Turn the heat up a touch and stir in the coconut cream. Let the soup simmer gently until it thickens slightly. This is the moment it turns into silky, creamy chili goodness.

6. Serve It Up!

Ladle the chili into bowls, garnish with avocado slices, green onions, or extra cilantro, and dig in. Pro tip: Pair it with plantain chips or roasted sweet potatoes for some extra crunch!

Make It Your Own

Customize AIP White Chicken Chili

This recipe is incredibly versatile. Here are a few ideas to customize it:

  • No Coconut? Use cashew cream instead.
  • Want More Veggies? Add zucchini or yellow squash in the summer or diced turnips in the winter.
  • Craving Spice? While AIP is typically mild, you can sprinkle in black pepper or thyme if you’re not strictly following the protocol.

Leftovers? No Problem!

One of the best things about this chili? It tastes even better the next day.

  • Fridge Storage: Keep it in an airtight container for up to 4 days.
  • Freezer-Friendly: Freeze in containers or zip-top bags for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating Tips: Warm it gently on the stovetop or microwave in short bursts.
Serve White Chicken Chili

Why You’ll Love It

This AIP White Chicken Chili has all the comfort and creaminess you’re looking for—without the ingredients that don’t work for your diet. Whether you’re meal prepping for a busy week or serving it fresh for a cozy night in, it’s bound to become a family favorite.

So grab a bowl, a spoon, and maybe some plantain chips, and enjoy every bite!

Print

AIP White Chicken Chili

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This creamy, comforting AIP White Chicken Chili is a nightshade-free twist on the classic. Packed with tender chicken, fresh lime, and velvety coconut cream, it’s a nourishing meal perfect for cozy nights or meal prep. Paleo, Whole30, and AIP-friendly!

  • Author: dreamy-bassi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup/Chili
  • Cuisine: AIP, Paleo

Ingredients

Scale
  • 2 tbsp olive oil (or avocado oil)
  • 1 large yellow onion, diced
  • 2 cups celery, diced
  • 3 large garlic cloves, sliced
  • 6 boneless, skinless chicken thighs
  • 2.5 tsp sea salt (adjust to taste)
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp ground ginger
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 cups sodium-free chicken bone broth (AIP-compliant)
  • 1/2 cup cilantro, roughly chopped (plus extra for garnish)
  • 2 cups full-fat coconut cream (additive-free)
  • Optional garnishes: sliced avocado, green/red onions

Instructions

  1. Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add diced onion, celery, and sliced garlic. Cook for about 5 minutes until onions are translucent and fragrant.
  2. Brown the Chicken: Add chicken thighs to the pot along with sea salt, oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir occasionally to coat the chicken in spices and brown on all sides (about 5 minutes).
  3. Simmer the Broth: Reduce heat slightly and pour in lime juice and chicken bone broth. Stir in chopped cilantro. Simmer uncovered for 20–25 minutes until the chicken is tender enough to shred.
  4. Shred the Chicken: Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot and stir to combine.
  5. Add Coconut Cream: Increase heat slightly and stir in coconut cream. Bring to a gentle boil to thicken the chili slightly. Adjust salt if needed.
  6. Serve & Garnish: Remove from heat and ladle into bowls. Garnish with sliced avocado, extra cilantro, or green/red onions as desired.

Notes

Serving Suggestions:

  • Pair with plantain chips or roasted sweet potatoes for added texture.
  • Serve with a side of fresh salad or steamed veggies for a complete meal.

Tips & Tricks:

  • For extra flavor, brown the chicken thoroughly before simmering.
  • Use fresh lime juice and zest for the best citrusy kick.
  • If you prefer a thinner consistency, use full-fat coconut milk instead of cream.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stovetop over medium-low heat or microwave in short bursts.
  • Freeze portions in airtight containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating.

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