The winter months are in full swing and most days I just want a hot bowl of chili or soup. A big pot of chili is the perfect meal prep recipe that will get you through the week. This Whole30 friendly white chicken chili is comforting, flavorful and oh so easy to make.
This white chicken chili is super easy because we are using accessible ingredients that work incredibly well together. The combination of the jalapeño and poblano peppers add fresh and vibrant flavors to the chili. While the zesty flavors of the salsa verde cut right through the richness of the chicken thighs. All these flavors are then brought together with the warm savory flavors of organic chicken bone broth.
Now, when it comes to broth, I do enjoy both store-bought and homemade. But, I absolutely love the convenience of store-bought broth. Growing up and learning the ins and outs of the kitchen, my Grandmother always loved Pacific Foods broths. So, it is only natural that the Pacific Foods line of rich organic broths is all I use in my kitchen.
In this case, we are going to be using Pacific Foods Organic Unsalted Chicken Bone Broth to make our white chicken chili. I really enjoy working with their unsalted broth because it is unsalted. This way, I am able to control how much salt goes into a dish without compromising flavor. All of their organic broths are made with clean and sustainable ingredients that will make your cooking adventures even tastier.
How to serve White Chicken Chili
The possibilities are endless in this case. But, here are a few essentials to add to your white chicken chili for the full experience:
- Avocado: dice them up on top of your bowl of chili for a rich buttery flavor
- Cilantro: add freshness with the earthy, citrusy and complex flavors of these vibrant greens.
- Lime wedges/juice: a squeeze of fresh lime juice will add a bright vibrant flavor to your warm bowl of chili.
- Jalapeño slices: If you are like me and want to kick up the spice a bit, try adding a few slices of fresh jalapeño pepper.
Flavorful and easy to make. Tender chicken thighs cooked with bright and fresh flavors like pablano peppers and salsa verde. Just a few simple ingredients is all you need to make a soothing and comforting pot of Whole30 compliant chicken chili.
2 tbsp avocado oil
1 onion, cut into cubes
1 jalapeño pepper, seeds removed and diced
1 poblano pepper, seeds removed and diced
2 cloves garlic, minced
1/2 tsp sea salt, plus more to taste
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Italian seasoning
1/2 cup salsa verde sauce, no sugar added
1.5 lb chicken thighs, bone-in with skin removed
2 cups pacific foods organic unsalted chicken bone broth
1/2 cup coconut cream
fresh cilantro leaves
fresh lime wedges
jalapeño slices, optional
To begin, select “SAUTÉ” on the instant pot and wait for it to read “HOT”. Add the avocado oil along with the onion, jalapeño peppers and poblano peppers to the instant pot and sauté until the peppers are tender, about 5-7 minutes. Now, add the garlic, 1/2 a teaspoon of salt and pepper, chili powder, cumin, coriander and Italian seasoning to the pot and stir.
Now, stir in the salsa verde and turn the instant pot off. Nestle the chicken thighs between the vegetables and pour the broth into the pot.
Put the lid on the instant pot, making sure the steam valve is closed. Select “MANUAL” for 15 minutes. Once the alarm goes off, allow the instant pot to go through a 10 minute natural release cycle. Turn the instant pot off, open the steam valve and release the rest of the pressure.
Remove the chicken from the pot and shred it. Select “SAUTÉ” on the instant pot and bring the broth to a boil. Add in the coconut cream and stir until it dissovles completely. Taste the broth and season with more salt to taste. Return the chicken to the pot and stir to combine. Turn the instant pot off.
Serve the chili immediately with avocado, fresh cilantro, more jalapeño slices and fresh lime juice.
First, I would suggest using boneless chicken thighs if cooking your chili on the stove-top. Now, you can use bone-in chicken thighs. Just follow the same instructions as the instant pot method for cooking the vegetables and then adding the spices, salsa verde, chicken and broth. You will just have to simmer the chili for a longer period of time to cook the chicken all the way through, about an hour over medium heat.
But, if you want to use boneless, skinless chicken thighs or breasts, use the stove-top instructions below.
First, cut the chicken into 1 inch cubes and set them aside. Now, heat the avocado oil in a large Dutch oven over medium-high heat. Add the the chicken pieces, onion, jalapeño and poblano peppers to the pot and cook until they are lightly brown.
Add the garlic, salt, pepper, chili powder, cumin, coriander and Italian seasoning. Stir to combine all the ingredients and continue to cook for about a minute. Now, add the salsa verde and bone broth. Stir and cover the pot. Lower the heat to medium low and simmer the chili for 30-35 minutes, stirrring occasionally.
Add the coconut cream and stir until it is completely dissolved. Taste the chili and season with more salt to taste. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soups and stews
Keywords: White chicken chili, chicken soup
This post is sponsored by Pacific Foods. However, all thoughts and opinions are my own. I strive to work with and introduce you to new brands and products I truly believe in and enjoy myself. As always, thank you for your continued support of Confessions of A Clean Foodie.