Paleo-Friendly White Chicken Chili

This White Chicken Chili was a huge hit with my entire family from the first time I served it.

My notoriously picky middle guy, about 3 at the time, actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup.  I weally wike it.”

And that’s saying a lot for soup.  With green things floating in it, no less.  And small pieces of red vegetables that might be peppers.

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We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night.  Success!

Paleo-Friendly White Chicken Chili

I love the Tex Mex flavors in this soup, and the beans help to add some bulk.  If you need to avoid beans, feel free to experiment with diced sweet potatoes instead.

The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!

We love to top our white chicken chili with diced avocado, shredded raw cheddar, and a dollop of organic, full fat sour cream.  

One of Our Favorite Ways to Use Leftover Chicken

White chicken chili is one of those recipes that checks all the boxes around here: easy, filling, flavorful, and made with ingredients we almost always have on hand.

It’s also one of my favorite ways to use leftover chicken. Whether we’re working with meat from a whole roasted chicken, a crockpot chicken, or chicken we’ve tucked away in the freezer for future meals, this recipe comes together quickly because much of the work is already done.

In fact, we often cook extra chicken on purpose. Having pre-cooked chicken ready to go makes it easy to pull together nourishing meals on busy days, and this white chicken chili is a perfect example.

Why We Always Plan for Extra Chicken

Whenever we cook a whole chicken, we try to think beyond a single meal.

Extra chicken can become tacos, salads, soups, burrito bowls, and this white chicken chili. Planning for leftovers helps streamline meal prep throughout the week and makes it much easier to get a real-food dinner on the table when life gets busy.

A few pantry staples, some seasonings, and pre-cooked chicken are all it takes to turn leftovers into a completely different meal.

Made with Homegrown Chicken

We use our own homegrown pasture-raised chicken whenever possible, and if you have access to local pasture-raised chicken, I highly recommend it.

The flavor is excellent, and supporting local farmers is always a win.

If you’re looking for chicken recipes that work especially well for meal prep, these are some of our favorites:

My favorite ways to cook lots of chicken for leftovers:

• Whole Chicken in the Crockpot
• Whole Roasted Chicken
• Slow Cooker Salsa Shredded Chicken

Any of these options provide delicious cooked chicken that’s ready to be transformed into white chicken chili later in the week.

A Family-Friendly Meal

I especially love serving this recipe during the cooler months, but honestly, we’ll eat it year-round.

It’s hearty without being heavy, and the creamy broth, tender chicken, and mild green chiles create a flavor combination that even my boys enjoy.

That’s saying something, because finding meals that satisfy three growing boys is no small task.

Favorite Toppings for White Chicken Chili

One of the things I appreciate most about this white chicken chili is how adaptable it is.

You can keep it simple or pile on your favorite toppings. We often serve it with:

• Shredded cheese
• Avocado
• Fresh cilantro
• Sour cream
• Crushed tortilla chips
• Sliced jalapeños

A side of sourdough bread or cornbread turns it into a complete meal.

If you’re looking for an easy dinner that makes good use of leftover chicken while delivering plenty of flavor, this white chicken chili deserves a spot in your regular meal rotation.

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White Chicken Chili

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• Author: Kathleen | Roots & Boots
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This White Chicken Chili is a hearty, flavor-packed meal that’s perfect for busy weeknights. Made with tender chicken, white beans, green chiles, and a creamy broth, it’s an easy family favorite that comes together with simple ingredients and makes excellent use of leftover or pre-cooked chicken.

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Ingredients

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• 2 tablespoons butter or coconut oil
• 1 12-oz. bag frozen chopped onions
• 2 4-oz. cans diced green chiles
• about 1/2 sweet bell pepper, finely diced
• 4 cloves of garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoon dried oregano
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• dash (or more) cayenne pepper
• about 4 cans white beans or the equivalent of soaked, cooked beans (for paleo, try diced sweet potatoes)
• about 4 to 6 cups chicken broth–I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
• 2 tablespoon fresh lime juice
• 2 to 4 cups chopped cooked chicken
• about 1/4 cup chopped fresh cilantro
• about 1-2 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)

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Instructions

1. Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
2. Add spices and seasonings and stir to combine. Cook a few minutes more.
3. Add about 1-2 cans of the beans and mash gently.
4. Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
5. Add lime juice.
6. Add diced chicken.
7. Add fresh cilantro–I used my new herb scissors. Love them!
8. Add remaining beans.
9. Finally, add your desired amount of frozen corn.
10. Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
11. Serve with shredded raw cheddar, sour cream and/or diced avocado.

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Notes

• The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!
• Click here to shop my favorite kitchen tools and real food ingredients.
• Click here to save 15% off my favorite, healthy brand of salt.  Use code KEEPITREAL.

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