White Chicken Chili
I LOVE me some white chicken chili. But the only problem is that it’s LOADED with fat. And believe me, I’m not scared of fat by any means. But since I’ve been incorporating more beans into my diet and reducing my fat along with it to clear my acne, I’ve had amazing results so I’m sticking with that game plan. If you haven’t had white chicken chili before, it not only has heavy cream in it, but it also has a good chunk of cream cheese. So today I thought I would calm things down a bit and go with a slightly cleaner version of white chicken chili. One that doesn’t feel like a bomb went off in your gut. One that you can eat day after day, as a normal meal instead of an indulgent meal.
But also, if you’re thinking SCREW YOU JULI (which is something I seem to be hearing a lot lately), I WANT MY GODDAMN CREAM CHEESE SOUP, go get after. Add that cream cheese and live your best goddamn life. I support you and your cream cheese anger.
But just FYI, my husband just tasted the soup and said, “Damn. That’s fucking goooood.” So maybe just try the recipe as is. Trust me, for once.
Speaking of trust, since I trust absolutely no one, I’m thinking about getting my windows tinted on my car. I just got a Tesla and it’s officially the best purchase of me life. It’s like driving a spaceship…or a iphone. The car is smarter than us and I can’t wait until no one of us drive anymore and our cars just do it for us. I don’t think many people will like that simply based off humans HATING change, but I’m here for it. The Tesla already has the autopilot mode which is pretty much the car driving itself, so we are getting there. Now we just need all other car manufacturers to get on board. How do you feel about your car driving you? Yes, there is a chance that it could take over and your life could become a scene out of I, Robot, but I guess that is the chance we take with our world beginning to change. My point is, I need tinted windows so I can block out the angry people on the road. I’m a very happy driver these days and don’t get mad when someone is an idiot, but seeing the angry drivers out there gives me anxiety. I need to block it. Got any good Denver window tinters? Send them my way!
White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- 6 chicken thighs, skin-on and bone-in
- 1 teaspoon taco seasonings
- 16oz frozen cauliflower florets
- 1 tablespoon olive oil, avocado oil, or coconut oil
- 1 yellow onion, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8–1/4 teaspoon cayenne pepper (depending how spicy you like things)
- 1/4 teaspoon black pepper
- 32oz chicken bone broth
- 1 cup diced green chiles (mild or medium spice)
- 14oz can of great northern beans, navy beans, or cannellini beans (omit for paleo recipe), drained and rinse
- 2 tablespoons heavy cream or coconut milk
- 3 tablespoons avocado oil
- 2 grain-free tortillas, sliced
- 2 jalapeños, sliced
- 1 avocado, sliced
- sour cream or coconut cream
- Preheat oven to 425 degrees F. Pat chicken thighs dry and place on a baking sheet. Sprinkle with a little bit of salt then sprinkle 1 teaspoon of taco seasonings throughout the 6 chicken thighs. Place in the oven to bake for 25-30 minutes or until the internal temperature reaches 165 degrees F.
- Place cauliflower florets in a steamer basket then place in a pot with 1-2 inches of water. Cover and place on the stovetop over medium heat to steam for 10-15 minutes, until the cauliflower is fork tender.
- While the cauliflower is steams, place a large pot over medium heat. Add olive oil, onions, and peppers, and cook for 10 minutes until soft. Add garlic cloves and cook for 3 more minutes. Reduce heat to medium-low then add salt, cumin, dried oregano, chili powder, and cayenne powder, then mix to combined. Cook for 2 more minutes and then add the bone broth and green chiles.
- Once the cauliflower is done steaming, place it in a high speed blender and blend until silky smooth. This will take a bit of scraping down the sides and patience to get it smooth. Then add it to the broth mixture and stir to combined.
- Once the chicken is done cooking, use a fork to shred it from the bone then place it in the pot along with the beans and cream. Mix to combined and cover.
- Last but not least, place a small sauté pan over medium heat and add 3 tablespoons of avocado oil. Slice the tortillas into strips. Once the oil is hot, add the tortilla strips in one layer to help cook evenly. Cook on 1 minute per side then remove and place on a paper towel to soak up the excess fat. Sprinkle with salt for flavor.
- Now all you have to do is build your white chicken chili – bowl, chili, tortilla strip, jalapeño slices, avocado slices, sour cream, and cilantro on top! Eat up, buttercup!
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21 thoughts on “White Chicken Chili”
Sorry if this is a silly question, but does the skin go in the chili, too?
not a silly question at all. i remove the skin because it can get rubbery in the chili!
Loved it! Had most of the ingredients on hand, and made my own taco seasoning mix! Feeling pretty fuckin accomplished by slicing up my Siete tortillas and frying strips. My mind is blown that I have never considered doing that before!
Looks delish can’t wait to try!! Love that you pureed cauliflower to add creaminess. Never mad about more veggies. I’ve tried a white chicken chili recipe that used pureed white northern beans as well. So much fiber to be added! LOL
Do you have the macros on this? I can calculate them but I’m lazy (lol). If not no worries!!
lol nope, i’ve never counted macors
Wow, this is a great recipe! I accidentally added 24 oz of cauliflower, but know one could tell there was even cauliflower in the recipe. Also, I was too lazy to cook up the chicken thighs so I got a giant Costco rotisserie chicken and used this instead. This recipe was a crowd please for sure.
Made mine with chicken breasts and in the crockpot. Doubled the beans as well! Holy fiber. It was delicious!!!
Super excited to try this. Currently fasting due to a healing process I am in the midst of… but they had some great organic chicken thighs on sale the other day at my grocery store so I bought a few packages, roasted them, took the meat off and put it in the freezer and then made a big batch of bone broth. Plus I have a cauliflower in the fridge. I think I am going to make a nice batch of this and freeze it- the perfect thing to do with that chicken that I was wondering how I was going to use! Brilliant idea to use the cauliflower for a nice thick creamy sauce! Thank you.
This recipe didn’t turn out for me, unfortunately. The vegetables cooked down to be too soft, and the flavor was very mild. If I were to remake this, I’d double all spices and change the veggie cooking time.
oh no, I’m sorry to hear that Ashley!
My family absolutely loved this recipe! I even made the tortilla strips like you suggested 🙂 I did use a rotisserie chicken instead and to make it easy bought some of the cauliflower in a bag that you can steam in the microwave. Made it super simple. My 2 and 6 year old ate it up!
so glad you guys loved the recipe!!
This was a Big Hit! I am the happy mom of 5 boys and keeping them, and my husband, fed is a full time job, so thank you for the help. I cooked the chicken breasts in the instant pot for 5 minutes, used frozen peppers and just added them at the end. Easy and delicious, my favorite white chicken chili recipe.
awesome!! so happy to hear that!
This was AMAZING!!! I haven’t used cauliflower before and it was perfection. Question: Do you ever freeze the extra to eat another time?
i haven’t froze this recipe before, but it would definitely freeze well!
This was so yummy! First recipe of yours that I tried and my toddler loved it too. I doubled up the spices for a more intense flavour and also used a rotisserie chicken, such an excellent mid week comfort meal.
awesome!! love hearing that!!
Truly one of your best. And easy to customize (I left out the cream and added tons of spices). Thank you!!
I made this- used coconut milk rather than cream. So delicious! Just looked in my freezer hoping I had another container. Dang… all gone. Time to make some more!