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White Chicken Chili

Updated: Aug 6, 2022

This chicken chili recipe is one of my absolute favorite one-pot meals. It tastes like a flavorful comfort food yet it is much lighter than traditional chili and perfect to eat for lunch (or dinner). No fancy gadgets are required for this meal, just a medium-large soup pot and a potato masher is all you need. I love to make this as part of my meal-prep and eat it throughout the week. There are no beans in this recipe, making it lower in carbs, and better for your digestion. It is also gluten and dairy-free; however, I enjoy it with a little dollop of organic sour cream before serving (optional). I hope you will love this recipe as much as I do, and you can make it a staple meal for you and your family.


  • 1 1/2 lbs organic boneless & skinless chicken breast, chopped

  • 2 TBSP avocado oil

  • 1 sweet onion, diced

  • 4 cloves garlic, minced

  • 1 yellow or orange bell pepper, seeds & stem removed, diced

  • 1 jalapeno pepper, seeds removed & diced

  • 2 10 oz. cans Rotel diced tomatoes & green chilies

  • 4 cups organic chicken broth

  • 3 TBSP coconut cream (or solid part of canned unsweetened coconut milk)

  • 1 can organic canned corn, drained

  • 2 tsp himalayan salt

  • 1 TBSP ground cumin

  • 1 tsp coriander

  • 1/2 tsp white pepper

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 3 TBSP arrowroot powder

  • 1/4 cup fresh cilantro, chopped (optional)


1) Dice the onion and garlic. Remove the stem and seeds from the jalapeno pepper and bell pepper and chop.

2) Cut chicken breast into 1 inch pieces and set aside.

3) In a small bowl, mix together the salt, cumin, coriander, white pepper, onion powder and garlic powder.

4) Heat soup pot of medium-high heat and add avocado oil. Once hot, add in the garlic, onion, jalapeno and bell pepper. Saute for 5 minutes.

5) Add the diced chicken and seasoning mix to the pot and cook for 5-7 minutes until just about cooked through.

6) Add in diced tomatoes and green chilies, chicken broth and coconut cream and turn up the heat to bring to a boil.

7) Slowly whisk in the arrowroot starch to thicken and turn to low heat, simmering for 20 minutes. Use a potato masher to break up the chicken into smaller pieces.

8) Add fresh cilantro and drained corn and stir. Serve into bowls and chow down!

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