White Chicken Chili

4.8 from 8 reviews


  • 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
  • 1/81/4 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

For garnish

  • 3 tablespoons avocado oil
  • 2 grain-free tortillas, sliced
  • 2 jalapeños, sliced
  • 1 avocado, sliced
  • cilantro
  • sour cream or coconut cream


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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