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By Jessica Beacom

Slow Cooker White Chicken Chili

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

This hearty, bean-free Slow Cooker White Chicken Chili is just what you need to ward off winter’s chill (Includes Instant Pot & Stovetop directions, too)

I dream of chili

No kidding. It has to be one of my most favorite foods. I just love how versatile it is and how everyone – EVERYONE – has their own idea of what ‘chili’ should be. Some like beans, others don’t. Some like big hunks of meat and others like theirs heavy on the veg. Some like it hot, some like it mild. And you’ve even got the red versus white thing going on here, too. There are about as many different chili recipes in the world as their are hairs you on your head. Maybe even more, depending on your genetics. 

 

I fall into pretty much all of those camps when it comes to chili. The only chili I DON’T like is chili in a can. Not a fan of that chili in a can. 

What I do love though is a hearty bowl of this just-spicy-enough Slow Cooker White Chicken Chili – perfect for cold wintery days and slurping from my favorite insulated food flask after a day on the slopes while my kids try to pelt me with snowballs and beg me sweetly for a cup of hot cocoa to sip on the ride home (by the way, their strategy is pretty effective ’cause they’re so darn cute with those bright pink rosy cheeks tucked under even brighter pink ski helmets….can you tell I’d rather be skiing than blogging today? I digress…)

Start your own Slow Cooker White Chicken Chili love fest in just 10 minutes

I thought that’d get your attention. All teasing aside, you need only 10 minutes of prepping and chopping to get this chili going in your slow cooker – and then it’s another 7-8 hours of hands-off cooking. Of course,  you can also make it on the stovetop if you don’t have a slow cooker or just like the act of cooking (which, admittedly, sometimes I really like to stand over the stove and stir up beautiful pots of soup and such) – so I’ve also included directions for making this on the stove as well.

When the chicken is cooked through you can either remove it to a plate and shred it with two forks or carefully shred it right in the slow cooker before you add the coconut milk.

Then all you have left to do is stir in a little fresh lime juice and chopped cilantro then serve it up in big bowls and dig in.

Your perfectly warm and satisfying bowl of Whole30-compliant Slow Cooker White Chicken Chili is waiting!

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Let's Get Cookin'

Slow Cooker White Chicken Chili

Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 10 mins
  • Yield: 5 1x
  • Category: Soups & Stews, Paleo, Whole30
Print Recipe
★★★★★ 4.6 from 51 reviews

Ingredients

  •  1 ½ lb. Boneless, skinless chicken breasts or thighs
  • 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced
  • 6 cloves garlic. minced
  • 2 ½ tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. chili powder
  • 1 tsp. salt, plus more to taste
  • ½ tsp. black pepper
  • 1 ½ cups organic chicken broth (or homemade bone broth)
  • 1 14-ounce can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional

Instructions

Slow Cooker Directions

  1. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  2. Add broth and place lid on slow cooker.
  3. Set heat to LOW and cook 6-7 hours or until chicken is done and vegetables are tender.
  4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  5. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
  6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

Stovetop Directions

  1. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  2. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  3. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
  4. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
  5. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Instant Pot Directions

  1. Select ‘Saute’ function on Instant Pot
  2. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
  3. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  4. Add garlic and spices and cook an additional 30 seconds or until fragrant.
  5. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
  6. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
  7. Select ‘Manual’ setting and set cook time to 20 minutes.
  8. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
  9. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: 1/5 recipe (about 1 ½ cups)
  • Calories: 327
  • Sugar: 3g
  • Sodium: 676mg
  • Fat: 17g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 28g

How do you like your chili? Spill the beans in the comments below and tell us about your favorite chili!

 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

Reader Interactions

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    ★☆ ★☆ ★☆ ★☆ ★☆

  1. EMILY says

    So we are “snowed in” today and this looks perfect HOWEVER, I don’t have a can of full fat coconut milk in my pantry. Is there an alternative? Is this ingredient a deal breaker on the flavor / consistency? thanks in advance!

    Reply

    • Jessica Beacom says

      Hi Emily!

      Sorry for the late reply – I was enjoying some fresh air and shoveling out the chicken coop after yesterday’s big storm here in Colorado.

      The full-fat coconut milk isn’t a deal breaker – it just adds creaminess and makes it ‘white’. It also adds fat to make what would be a relatively low-fat chili more satisfying.

      You can sub almond or cashew milk if you’re keeping it Whole30 and still want a creamier texture (or add milk/cream if you’re not Whole30-ing). If you leave out the milk entirely, I’d suggest adding some diced avocado to the top when you serve it for some fat to keep you satisfied longer.

      Hope that helps!

      Reply

      • EMILY SASS says

        Thanks Jessica for the thorough / helpful response! I am making this tomorrow night (finally no snow & made it to Trader Joe’s for full fat coconut milk) so I will let you know how it turns out!

        Reply

      • Sandy Fox says

        Thanks for this information. I’m allergic to coconut so I’m glad to see the substitution. I’m also healing my gut so I can’t use any of the peppers or chili powder. Any suggestions on substitutions?

        Reply

        • Jessica Beacom says

          Hi Sandy,

          I’m not sure you could substitute anything for the peppers or chili powder and retain any sort of ‘chili’ flavor. Cumin, as it’s a seed, is also contraindicated on an auto-immune paleo protocol. So basically, what we’re looking at is creating an entirely different flavor profile.

          I would suggest replacing the bell pepper with more onion or even carrots. If you leave out the peppers, cumin and chili powder then I’d suggest taking a more traditional ‘chicken soup’ twist on things by using dried thyme, sage, rosemary, etc. You’ll still have an easy dish to prepare that’s hearty and nourishing, but it won’t be chili.

          Hope that helps!

          Reply

      • Tara says

        Hey Jessica! I could only figure out how to reply lol just a quick question. I am making this in the instant pot later. I don’t have a can of coconut milk but I have the refrigerated box kind. Will that work the same or should I skip it? I was thinking of adding sweet potato and maybe cauliflower also topping with avocado so wouldn’t be a huge deal if I couldn’t add the milk.

        Reply

        • Jessica Beacom says

          Hi Tara,

          If all you have is the carton coconut milk then I would just skip it all together. The coconut milk from the can is really thick which keeps the dish from getting too watery. However… since you’re using the Instant Pot for this recipe, you can decrease the broth by 1-1 ½ cups during cooking and then add the coconut milk from the carton after removing the lid and you may get really good results (sorry…kind of thinking out loud here as I type!)

          Reply

      • Nicolle says

        Hi Jessica! I’m clearly late to the party (by like a year) but better late than never 🙂 if i’m subbing regular milk or cream for the coconut milk which i couldn’t find anywhere in our market (grumble) how much should i use? Would it still be 14 oz? Thanks in advance!

        Reply

        • Jessica Beacom says

          Hi Nicolle,

          Better late than never, right?! If you’re using heavy cream in place of the coconut milk I would start with 4-6 ounces then add more if you feel it needs to be creamier.

          Reply

  2. Maria says

    Thanks for sharing! I made this tonight for dinner, it turned out amazing! I added a can of Rotel to my batch for a little extra spice and flavor – definitely my favorite whole30 recipe now!

    ★★★★★

    Reply

  3. sara says

    Have you tried in a pressure cooker? I am wondering if I could saute veggies in the instant pot then add chicken and let the pressure cooker do the work! Thanks!

    Reply

    • Jessica Beacom says

      Hi Sara,

      Yes, I have and you’re right on about sauteing the veggies first then adding the chicken and remaining ingredients (except coconut oil and cilantro) – I cook mine at high pressure for 17 minutes with natural release.

      Reply

      • Christina says

        Hi Jessica! I have a Q RE: instant pot happenings – you said except coconut oil and cilantro above. Did you mean the coconut milk? And if so, when did you add in the coconut milk? After cooking at high pressure for 17 minutes with natural release? Do I turn on a heat setting at that point? Sorry, I’m SUPER new to the IP (bought one because of you guys!) and I am trying not to botch this recipe in it :o) Thanks in advance!!

        Reply

        • Jessica Beacom says

          Hey Christina,

          Sorry, that should have been “except coconut milk and cilantro”. You’ll add both of those at the end after you’ve released the pressure naturally (then flipped the vent valve to release anything still left in there).

          Once you’ve removed the lid and stirred in the coconut milk you can turn the pot to ‘Saute’ to warm it up a bit. Add the cilantro just before serving.

          Hope that helps – enjoy your chili!

          Reply

  5. Nek says

    Hi
    Was the ghee/avocado oil/coconut oil purposely left out of the slow cooker option? I noticed it in the stovetop direction but not in the slow cooker direction…. Just checking. Thanks 🙂

    Reply

    • Jessica Beacom says

      Hi Nek,

      No, it wasn’t. The slow cooker option has you tossing everything right into the slow cooker versus sauteing the vegetables in the stovetop option – so you don’t need to add the oil to the slow cooker. However, you certainly can do so to add more flavor and some fat.

      Reply

  6. Joni says

    I made this yesterday in the slow cooker, and it was fantastic! Creamy, satisfying and delicious. I tossed some avocado on top, which was great, but not necessary. This will definitely be a favorite go-to recipe for me–easy, delicious and great to pack for work lunches. Thank you for sharing!

    ★★★★★

    Reply

  7. Michelle says

    Made this tonight and I’m disappointed. Not sure where the red color in your picture comes from. Mine is white and very bland. Glad I didn’t make a double batch for leftovers.

    Reply

    • Jessica Beacom says

      Hi Michelle,

      I’m sorry to hear that you found the chili disappointing. The red color in the photos (and all of the other batches I’ve prepared since) comes from the chili powder.

      Your tastes may be different than others and/or your chili powder may be old and lacking flavor – in either case, tasting and adding more spice to your taste is always recommended.

      Hopefully you’ll try again with your own tweaks to meet your tastes.

      Reply

    • Jessica Beacom says

      Hey Kristen,

      You certainly can add cooked quinoa before serving, if you’d like. I wouldn’t add it uncooked with the other ingredients though as it would likely become overcooked and possibly lend a bitter flavor to the chili.

      Reply

  10. Morgan says

    I made this a few weeks ago and it tasted amazing! Broth was a bit watery, though. Any suggestions? I was thinking of putting the coconut milk in the whole cooking time. Would that work?

    Reply

    • Jessica Beacom says

      Hey Morgan!

      If you used broth from a box (rather than homemade broth) it may feel more ‘watery’. Also, depending on how tightly your slow cooker lid fits, you may have had less evaporative liquid loss so your broth was thinner. I’d suggest cutting back the broth by 1 cup next time as you can always add more later if you need it. I don’t usually add the coconut milk at the beginning because it can sometimes separate and feel gritty, IMHO.

      Hope that helps!

      Reply

    • Jessica Beacom says

      Hi!

      I cook the recipe all the way through (including adding the coconut milk). Then I allow it to cool slightly before transferring it to freezer-safe containers which I then put in the fridge until completely cooled then I move them to the freezer. Thoroughly chilling foods before freezing them decreases ice crystal formation on the surface of the food thereby decreasing the risk of freezer burn.

      To serve, I place the container in the fridge for up to 48 hours to thaw then I reheat it on the stove. Hope that helps!

      Reply

  12. Erica Anstey says

    Planning to make this for dinner. Quick question. Do you chop or crush the garlic or throw the cloves in whole? Thanks!

    Reply

  13. Kelly says

    So good!! We had this last night and my husband and son loooved it! I did change a few things…used only 1/2 onion, about 2.5 lb of chicken breasts, only 2 cups of broth, and all the juice from the lime. I served it over GF pasta in a bowl. Delicious! I am definitely a subscriber now!
    Five stars! Thank you!

    ★★★★★

    Reply

    • Jessica Beacom says

      Thanks, Kelly!

      I love that you served it over GF pasta and that the hubs and son loved it too! So happy you found us here in our little corner of the internet 🙂

      Reply

  14. SC says

    Though a bit soupy than what I’m used to, this was the best chili I ever had! Will use less broth next time. Husband liked it, too and wanted a second bowl. Will definitely make this recipe again! If adventurous, have a serving with Avocado, like we did.

    Reply

    • Jessica Beacom says

      That’s great to hear! Hubby-approved is always good news.

      With slow cookers I find that sometimes I need to adjust the liquid based on how long the chili cooks, how hot my slow cooker runs (mine runs pretty hot) and whether or not the lid is tight fitting (mine is not – it’s been dropped one to many times in the last 24 years) – so I suspect your lid fits tighter and thus doesn’t allow for as much evaporation.

      Reply

  15. Lani says

    This is delicious. I made in the Instant Pot and when I added the lime and coconut milk, the coconut milk got kind of curdly…still tastes great, but does not look like it should. Any idea why? Should I have added the milk first?

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Lani,

      I’m not sure why some brands of coconut milk curdle with the addition of the lime juice and others don’t. Next time I’d suggest adding the coconut milk first then waiting to add the lime juice just before serving (after it’s cooled down just a bit) Bonus: You get more of that bright citrus flavor this way as well.

      Reply

    • Jessica Beacom says

      Hi Rachel,

      I would make this recipe using the stove top directions as directed but omitting the chicken (essentially you’ll be making a vegetable and broth soup) then add the cooked, shredded chicken to the soup once the vegetables are tender. Followed by the lime juice, coconut milk, cilantro, etc.

      Reply

  17. Hanna says

    I have made this soup several times since I found this recipe. It’s easy to throw together in the crockpot and so so delicious!

    ★★★★★

    Reply

  18. Jessica says

    This is THE best tasting meal, ever. We aren’t following whole 30, we do eat dairy, but just trying to be healthy. Other than adding extra salt and one less cup of broth, I followed the directions exactly. The coconut milk and like are a must in my opinion! I will be making this a few times a month.

    ★★★★★

    Reply

  19. Emily Nilsson says

    Hi! So excited to find this recipe! Do you know if I could add crushed tomatoes to it? Would that taste odd with the coconut milk? Thank you!!

    Reply

    • Jessica Beacom says

      Hi Emily,

      You could definitely add crushed tomatoes to the recipe. The acidity however, may cause the coconut milk to curdle or separate. I would just leave it out all together and call it Chicken Chili 🙂

      Reply

  21. Tori says

    Making this for dinner tomorrow! Do you think I can add sweet potatoes? If so, would you cook them the whole 7-8 hours with the chicken or add them later?

    Reply

    • Jessica Beacom says

      Hi Tori,

      You can certainly add sweet potatoes. I’d suggest adding them about half-way through the cooking time to keep them from getting too soft. But if you’re not home to add them (i.e. you’re at work) it won’t ruin the dish if they cook the whole time, they’ll just be very soft and possibly fall apart (which may actually thicken the dish a bit – like it does in our Instant Pot Sweet Potato Chicken Curry)

      Reply

    • Brandi says

      I know this is an old comment, but did you end up adding the sweet potatoes? If so, how was it? I have this soup in the crock pot now for dinner tonight. I can’t wait to taste it! Sweet potatoes sound really good, though!

      Reply

  24. Danielle says

    Any suggestions for adding more vegetables? Was thinking of adding in some chopped frozen spinach. I have found that many Whole30 recipes, despite the plan calling for lots of veggies, don’t have enough for me. If you were to add veggies (not potatoes) which would you choose and when would you add?

    Reply

    • Jessica Beacom says

      Hi Danielle,

      I’m with you on needing a LOT of veggies since they’re often my primary carb source. I’d add more onion, carrots, celery early in the cooking – things that can withstand more time – then toss in some zucchini or greens toward the end since those take very little time to cook. I always add a hefty handful of greens to my bowl before adding any kind of soup or chili as my work-around for kids who aren’t as veggie-obsessed as I am 😉

      Reply

  25. Vian says

    Put this in the slow cooker this morning and had it for dinner. My only complaint is that it needs more veggies and maybe a bit more body. Its kind of thin and soupy, not the thick stew i often associate with chili. I am going to add carrots and maybe zucchini next time to make it hartier. I did put cubed avocado as a garnish along with raw onion and jalapeno (i hate cilantro, so i left it out). The lime is absolutely necessary. I didnt dislike the coconut flavor, but the lime cancelled it out and i could bareky taste it after the addition of lime juice.

    ★★★★

    Reply

    • Jessica Beacom says

      Hey Vian,

      Yes, you’re right about being more on the soupy side than the thick chili side. I’ve experimented with adding a thickener like coconut flour or arrowroot starch but didn’t feel it was the best texture. Adding more veggies is always a good way to go, too.

      Reply

  26. Molly Brown says

    I thought this was a really great recipe, but I did add some tweaks of my own. I doubled the spices and lime juice, replaced the jalapeno with a poblano, added a thai chili and topped with avocado. Mine wasn’t watery at all and really held up after reheating for lunch!

    ★★★★★

    Reply

  27. Diane Smith says

    I’ve got this going in the Pressure Cooker now and am pretty excited to try it! I’m making 19 servings that are about 15 ounces each, so I doubled the recipe for this first batch, but I’m curious if you know how big your servings are so I know how many batches to make. 🙂

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Diane,

      Unfortunately, I can’t recall the exact size of each portion. Our servings were pretty big as they were intended to be the bulk of the meal (served with a small salad or other vegetable).

      Reply

  28. Rachel says

    Hi Jessica!

    I am hoping to make this today or tomorrow and would love some advice on what to look for when buying coconut milk for cooking. I am new to the Whole30 and using coconut milk in my cooking. I bought the So Deliciois brand of coconut milk but the more research I’ve done makes me think that this is used more as a beverage than I’m cooking. What brands do you suggest? Do you recommend canned vs. boxed? There are so many different kinds and brands out there it’s hard to know what to use!

    Thanks!

    Reply

    • Jessica Beacom says

      Hi Rachel,

      For cooking I always recommend the full-fat canned coconut milk since this is what most recipe creators will use in a recipe (unless otherwise specified). I personally but the Whole Foods Everyday 365 organic coconut milk because it’s affordable and comes in a BPA-free can. Native Forest and That Kitchen are also good brands (though I’m not sure Thai Kitchen has a BPA-free can or not) For drinking or using in smoothies or hot cocoa, I use the So Delicious unsweetened variety in the box. I hope that helps!

      Reply

  29. Karla says

    Yikes! I accidentally put in the cocoanut milk in at the same time as everything else and I am cooking on high to be ready by dinner. Will it still be good or have I ruined it?

    Reply

  30. Michelle says

    I can’t wait to make this! My plan is to make it the day before then bring it to work in the crock pot and let it sit on the “warm” setting for people to enjoy all day. Would it still be okay to add the coconut milk at the end when I cook it?

    Reply

  31. Sheri says

    This was yummy but next time I will definitely cut back on the broth by a cup. Will probably add another pepper of a different color for more veg and color. I served over some baby spinach for more stuff and my husband added white beans to his. Avocado on top is delish! Very good and will make again!

    ★★★★

    Reply

  32. Dootsie williams says

    Wonder how it would be if put a whole chicken there and at the end take the bones out ? But then I guess would have to take the skin out too ?may be too much trouble

    Reply

    • Jessica Beacom says

      Hi Dootsie,

      You could use a whole chicken or even cut up fryer parts with the skin removed. That way you could just remove the chicken and slip the meat from the bones without having to wrangle the whole bird out of the slow cooker while it’s literally falling apart.

      Reply

  33. Leah says

    I made this today and decided to chop up cauliflower and add it when I put in the coconut milk. I then cooked it on low for about 2 more hours. I also added a tad bit more broth and Himalayan salt. The additions were an excellent choice. The cauliflower was an excellent substitute for beans.

    ★★★★★

    Reply

  34. Anjali Raval says

    Looks like a perfect Fall / Winter recipe. Can’t wait to try it. But so I’m clear – it’s called “chili” because of the spice, right? We’re not to add beans to this?

    Reply

    • Jessica Beacom says

      Hi Anjali,

      Thank you! It’s really delicious. Yes, the name ‘chili’ refers to the spice in this recipe. However, not all chilis contain beans depending on local and cultural food customs.

      Reply

  35. Sarah Naurato says

    The written portion before the recipe states 5-6 hours, but in the recipe itself it says 7-8 hours. I know certain slow cookers run hotter than others but in your experience is it closer to 5-6 hours for the chicken to cook through or 7-8? Trying to time it correctly for dinner time!

    Reply

    • Jessica Beacom says

      Hi Sarah,

      It should read 7-8 hours. I forgot to update the text when I updated the recipe after retesting it with a new slow cooker. Though you are right, all slow cookers will differ so if yours in done in 5-6 hours (meaning the chicken is cooked through) then I’d suggest turning off the heat then to avoid overcooking the chicken.

      Reply

  36. Freizel says

    Thank you for this recipe! It was absolutely delicious! I didn’t allow myself enough time to cook it on Low heat so I did 3 hours on high. My chicken and veggies were thoroughly cooked! Such an easy, simple, and tasty recipe. Our two-year-old loved the meal too!

    ★★★★★

    Reply

  37. Amanda says

    Flavor was amazing! I would add only 3 cups of broth as this is definitely more like soup. I am following a FODMAP diet so I eliminated the onion but added garbanzo beans and rice upon serving. Will definitely make again!

    ★★★★

    Reply

  39. Sabrina says

    I made this over the weekend, and it was delicious! I wanted leftovers for the week so I doubled everything except the onion and bell pepper, I just used one large of each… I did use 2 jalapenos and we didn’t find it spicy at all, they just add a great flavor. I also only used 1 tsp of salt and 6 cups of broth. Remember, this was a double recipe.

    I cooked the chicken on high for about 5 hours (I put it in frozen) and then tore it up and added everything else. All I could find was Goya full fat coconut milk and it worked just fine. I didn’t add the cilantro to the whole pot, just to my bowl, and I separated out half the leftovers and added cannelini beans to hubby’s. He took it to work.

    Definitely will make again! Thanks for the great recipe!

    ★★★★★

    Reply

  40. June B says

    I just made this, and it is super delicious! I feel certain that people who said it was bland did something wrong, because it is quite flavorful. I did double the lime because I love lime. The consistency is more like a soup than a chili, so if you want it to be thicker, isuggest not putting in the full 4 c of broth. Make sure you use the full fat coconut milk from the can, not the stuff in a carton, not a cab that says lite. I ate some on its own, topped with avocado, and some with white beans (from a can) mixed in. I loved it both ways. Thanks for a new favorite!

    Reply

    • Jessica Beacom says

      Hi June,

      Thank you for your kind words – I’m so glad to hear you enjoyed this recipe. You’re right about the consistency, it’s thinner than a traditional chili and that, as you noted, can be remedied by using less broth (sometimes it’s also related to how much liquid evaporates during cooking, especially if the slow cooker lid is not tight fitting). As for the spices, using the freshest, highest quality spices available to you will always give you more flavor and also, what is one person’s spicy can be another person’s bland so I always say ‘adjust seasonings to your taste’ (which for me is really spicy – but my kids? Not so much!)

      Reply

  41. Lindsay says

    I just threw this in the crock pot and accidently put the coconut milk in with everything else right at the beginning! I am planning to cook on low for 7-8 hours. Will it be ok?

    I even put the can of coconut milk to the side so I wouldn’t grab it and put it in. *sigh*

    Reply

  42. Laura says

    I wonder if my coconut milk was “off”. I can’t describe the taste at all but everything smelled and tasted good up to that addition (I used my Instant Pot to make this)…. I did turn the IP to saute again so that it would heat through once I added the lime juice, coconut milk and cilantro. Any thoughts? Thanks!

    Reply

    • Jessica Beacom says

      Hi Laura,

      I’m sorry to hear that your chili tasted ‘off’ – it very well may have been the coconut milk since you said it was fine before you added it. Preparing it in the IP versus stovetop or slow cooker shouldn’t affect the flavor at all. Perhaps try again – this time tasting the coconut milk before adding it.

      Reply

  43. Aubrey says

    I doubled this recipe in the instant pot today minus the jalapenos (so the toddlers will eat it) and it came out delish! I would make again.

    Reply

  45. Ali says

    Made this for my husband and I for our Day 2 Whole30 dinner and it was delicious and super easy! Will definitely make this again. We both loved it. Was nervous it would have a coconutty flavor, but it didn’t at all!

    Reply

  46. Laura Collins says

    hello! This looks like a great recipe 🙂 I am trying to figure out where the carbs and sugars in the nutritional info are coming from though? I am following THM and trying to keep out as many carbs as possible.

    Reply

  48. Jerene says

    I currently have this in my crockpot and I can’t wait to eat it for dinner! I accidentally put in the full amount of broth instead of only putting 2 cups at first….hope it will be okay! Thank you for this recipe.

    ★★★★★

    Reply

  50. Emily says

    I just got an instant pot and want to use it for this. Can I use frozen chicken? Does it change the directions at all?

    Reply

    • Jessica Beacom says

      Hi Emily,

      Yes, you can use frozen chicken. You do not need to adjust the cooking time – the Instant Pot will automatically adjust (meaning it will take a few more minutes to come to pressure – during which time it will be essentially flash thawing the chicken inside).

      Reply

  51. Julia says

    Hi!

    I’m planning on making this over the weekend (so excited!) and was wondering when it is you add the jalapeño? Is that just something you put on top at the end or do you cook it with everything else? I’ll be using my crock pot for this recipe.

    Thanks!

    Reply

    • Stacie Hassing says

      This is such a good recipe! Excited to hear how you like it. You can do either or. Add it with the rest of the ingredients or if some don’t like it as spicy you could add it as a topping.

      Reply

  52. Jenn says

    I made this for dinner tonight, and it was delicious!! This recipe will definitely become a staple in our home!

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Megan,

      We don’t think so. The onion, garlic and chili covers it well. If you’re not doing a Whole30 you can use cream in place of the coconut milk or if you are Whole30 you can also use unflavored/unsweetened Nutpods or a similar compliant non-dairy milk or creamer in it’s place.

      Reply

  54. Tiffany says

    Made this tonight and was so good! Added a little cayenne pepper since we like spicy. My husband even loved it and he is a very picky eater! Thank you so much for this wonderful, easy recipe! Will definitely make again!

    Reply

  55. Wnderlnd says

    I’m making this in my instant pot since I really don’t have many for it and I’m still learning how to “wing it” in the IP. I didn’t select manual, but I still need to choose high or low pressure. 20 min on high with slow release seems long for chicken breasts. Maybe better suited for thighs?
    I’m looking forward to this chili! Both of my kids love coconut milk I’m recipes (my daughter is allergic to almond milk) so finding a recipe that uses it is always a plus. Thanks!

    Reply

  56. V says

    I found this very bland, even with increasing the spices. I used a carton of the Pacific Free Range Chicken Broth and Penzey’s spices.

    ★★★

    Reply

  57. Allyson says

    Thank you for the great recipe! I served this over cauliflower rice and it was wonderful! Will definitely be making again — and you can’t beat how easy it is. ????

    Reply

  58. Anna says

    As I was making this I thought, I don’t think the teenagers will like it but at least I’ll have something for lunches. I was wrong – all my kids liked it! Thanks for another great recipe. My daughter suggested adding sweet potatoes next time.

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Anna,

      I love this! Sweet potatoes are a great addition. Especially the white ones if you can find them. They slightly starchier and hold up a little better than the orange ones.

      Reply

  60. Meghan says

    Love your slow cooker recipes and IG feed, but this recipe was not my favourite… Sorry! It was fast, easy and warm. My H and I just felt like something was missing. Maybe we will try avocado on the leftovers tomorrow.

    ★★★

    Reply

  61. Carley says

    I’m very picky with soups and I rarely like them. This soup was AMAZING and was filling at the same time. Thanks for the recipe and an instant pot version!

    Reply

    • Jessica Beacom says

      Hi Katie,

      When adapting a slow cooker recipe for the Instant Pot you need to decrease the amount of liquid (sometime up to half) to account for the fact that you don’t have the same amount of evaporative loss as you do with a slow cooker that’s perking away for several hours.

      When converting a soup/stew/chili for the Instant Pot at home, I always start with less liquid then add more in after the cooking as completed if I feel like it needs it.

      Reply

  64. Caitlin Narwold says

    Wonderful! Loved this soup! I did this in the instant pot, and it turned out great!
    I would recommend that you specify how much chicken is (1 1/2 pounds) I had to google how many pieces of chicken that is… I’m so dumb lol.
    I would also recommend you specify to dice up the bell pepper… I had to look at the picture to see if it was diced or sliced.
    Anyways, great meal! I served mine with Tortilla Chips.

    ★★★★★

    Reply

    • Jessica Beacom says

      Hey Caitlin,

      You’re definitely not dumb! How many pieces of chicken make up 1 ½ lb. is dependent on the type of chicken (breast vs. thigh) and how BIG each piece is. A kitchen scale is definitely a worthwhile investment for things like this.

      Reply

  66. Audrey says

    Hi! I am a college student so slow cooker is my best option, however I already bought a rotisserie chicken and want to use that for the meat. How long would you suggest cooking the veggies and broth in the slow cooker before adding the chicken? Thanks!

    Reply

    • Jessica Beacom says

      Hi Audrey,

      I would say you would need to cook the veggies and broth about 6 hours before adding the chicken. Of course, depending on how hot your slow cooker runs you may need to increase or decrease that time.

      Reply

  67. Jennifer Thomas says

    I made this tonight and it was delicious. My husband even said how good it smelled when he came in. Thanks!

    ★★★★

    Reply

  69. Amanda says

    I’m wondering if the coconut cream has a strong flavor in the chili? I very much dislike anything coconut flavored so I’m wondering if it would ruin it for me. I’m not opposed to just subbing heavy cream but am trying to limit my dairy.

    Reply

  70. Alison says

    Favorite meal I have eaten on Whole 30 to date! So badly just want to add bit of jasmine rice to it! Love the asian/curry feel to it. Very satisfying!

    Reply

  72. Christina says

    This is delicious. I added some white sweet potatoes and parsnips for more veggies and it turned out great!

    ★★★★★

    Reply

  75. Sophie says

    It was absolutely amazing! Good taste and flavour. I added rice for my husband as well as I topped it up with cheese and avocado.

    Reply

  76. Morgan says

    We love this recipe!!! It is a staple in our house. I’m doubling the recipe for guests to join tomorrow and only have one can of coconut milk. I was thinking I could use regular milk for the second can, but what are your thoughts on adding Greek Yogurt? And how much would you add? I’m afraid to try this without asking for input because I don’t want it to be a fail for when our guests come!

    ★★★★★

    Reply

  77. Morgan says

    One of our favorite recipes! What are your thoughts about using Greek Yogurt instead of coconut milk for creaminess? I know it won’t be whole30 then.

    Reply

    • Stacie Hassing says

      Yes, you could certainly add Greek Yogurt in this recipe. It will change the flavor just a bit but not in a bad way. Let us know if you try it with the yogurt and how it turns out 🙂

      Reply

  78. dee says

    Hi, I’d like to make this, but I have a question-Is this soup something like that Thia lime soup since it’s asking for(Lime and coconut milk) I do like the Thia lime soup, is that what it’s like/ thanks for your time

    Reply

    • Jessica Beacom says

      Hi Dee,

      Great question! Because this soup uses chili powder, cumin and oregano it has a more of a Mexican flavor than Thai (which is typically coconut, lime, lemongrass, fish sauce and something sweet like sugar).

      Reply

  80. Nancy Shockley says

    Hi!

    This recipe is fabulous and a go to for my family! Would it be okay to share on my facebook group? I’m a hairstylist/makeup artist and I share recipes every Tuesday! Until now, I’ve only shared mine, but this one needs shared and shared! I’d post with the link to this original post of course giving you all credit! But I did want to double check to make sure it’s okay!

    Thanks so much!

    Reply

  81. Chelsea says

    My husband went back for thirds and he says he “hates soups” haha I will definitely be making this again!
    Thank you!!

    ★★★★★

    Reply

  82. Aimee says

    I am new to the dairy free life and I did not like this at all. It had zero flavor and I followed the recipe exactly.

    Reply

  83. Laurie says

    Hi- I’m new to using the instant pot and this seemed like a good recipe to try . It’s cold here in NE today and I had chicken and jalapeños that I wanted to cook with. I didn’t have a green bell pepper but I had two jalapeños that I diced up. I used two onions and four large chicken breasts so I doubled the seasonings as well. I only put 6 cups of chicken broth in but added one can of Rotel. I also only had one can of lite coconut milk so I added some 1/2 & half to add creaminess. I must say that even with all of my omissions, this was delicious! Looking forward to making it when I actually have the right ingredients on hand. I’m sure it will be fantastic. Thank you. I’ll look for more of your recipes.

    Reply

  86. Lauren says

    Made this last night for a group of 11 people and everyone loved it. But down in south Texas we call this taco soup. Served up with avocado and tortilla chips (for the non-whole30ers). I added diced tomatoes and chopped zucchini and yellow squash to make it a little more hearty.

    Reply

    • Jessica Beacom says

      Hi Mary,

      We use full-fat coconut milk because it gives you a richer end product. It’s also more economical in that ‘light’ coconut milk is simply full-fat coconut milk that has been watered down – so you’re paying for water. If you prefer the texture, etc. of light coconut milk we recommend adding your own water at home to save a few bucks. Hope that helps!

      Reply

    • Jessica Beacom says

      Hi Rachel,

      Depending on how hot your slow cooker runs and how thick your chicken breasts are this could take anywhere from 6 to 8 hours. I’ve updated the cook time in the recipe for the sake of clarity but it’s best to base the timing on your equipment and these are just rough guidelines. Thanks for asking and bringing that discrepancy to our attention.

      Reply

  89. Megan R says

    This is an amazing chili! The coconut milk and lime made such an amazing flavor combo. I’m not whole 30 so I added pinto beans and served it with crushed tortilla chips and avocado. Perfect crock pot dinner for when it’s 105° outside and I don’t want to use the oven.

    Reply

  90. Ashlee says

    This is delicious. My super picky husband even likes it!! I’ll be making it again and again. It took me about 35 mins from start to finish which was also awesome!! Thank you!

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Jenn,

      If you’re not opposed to using dairy, heavy cream or half and half work great in this recipe. If you can’t do dairy, you can just leave the coconut milk out and replace it an equal amount of water or broth.

      Reply

  92. Deborah says

    Just reading the ingredients, it reminds me of a chicken tortilla soup, which is fine, and right up my alley. This chili really sounds and looks delicious and I look forward to making it! If I remember to, I’ll leave another review with a rating! My favorite chili is a vegan, red lentil chili. It’s truly phenomenal.

    Reply

  96. Chelsea says

    Hi Jessica! I love and appreciate all your recipes and I can’t wait to try this one! I wanted to know your thoughts on using vegan cream cheese instead of Coconut milk…do you think that would work?

    Thanks!

    Reply

    • Jessica Beacom says

      Hi Chelsea,

      Thank you – that’s so kind of you! I think you might be able to use something like Kite Hill Cream ‘Cheese’ since it’s very smooth. I’d test it by adding a spoonful to a bowl rather than adding it the entire batch. It MAY curdle with the lime juice – but I can’t say for sure. NutPods (original flavor) also works in this recipe – though it contains coconut which you may be trying to avoid.

      Reply

  97. Kimberly says

    This is the best soup I have ever made. I pretty much drank the broth from the bowl! I did the stove top version in my dutch oven. I used an organic chicken broth per the recipe but started with 2 cups versus 3 and just added more as I saw fit. I found full fat coconut milk in a can at my local Target. I doubled the lime juice. The chicken needed more than 10 to 12 mins for me b/c they were thick chicken breast. I just kept an eye on them and shredded them as they cooked through. For extra heat I added a can of green chilies and sprinkled cayenne until I was happy!

    ★★★★★

    Reply

  100. Julie R says

    The entire family LOVES this recipe. Thanks so much! We eat ketoish, but when I made it for company I added a can of white beans. It was good that way too, and the company loved it. I also took it to a “pitch in”, and non-keto people came back for seconds. I’ve started making a triple batch so we have leftovers. 🙂

    Reply

  101. Beth says

    How do you keep the chicken breast moist? I even pulled the chicken out and didn’t contribute cooking in the soup and the chicken although shredding was tough. Delicious broth.

    Reply

    • Jessica Beacom says

      Hi Beth,

      I haven’t had an issue with the breast becoming overly dry as you describe, I’m sorry to hear yours wasn’t as moist as you’d have liked. You can substitute chicken thighs for the breasts or use a combination of breasts and thighs and remove them from the broth a little earlier – your slow cooker may run hotter and thus cook faster.

      Reply

  102. Claire says

    I made this for dinner tonight using the IP instructions. I only used one cup of bone broth and I added 1 tsp of ground coriander to the spices and reduced the cumin slightly for my taste. I would not really call this chili, it was more of a soup (I did cook on saute for a while to see if it would thicken up but we were too hungry to wait much longer). It was really great though and will go into my recipe binder to make again!

    ★★★★★

    Reply

  103. Mason says

    This was a great recipe! I made a few minor substitutions with adding two jalapeños with the seeds (we like our chili spicy!) and I did add in ghee to the instant pot. It adds a nice depth of flavor.

    Reply

  104. Tara says

    This looks great! I’m interested in adding in some beans however, since I don’t necessarily need it to be whole30, at what stage would you recommend adding them? Simply canned beans, maybe kidney, black or white beans?

    Reply

  105. Jessica Grace says

    I never leave comments on things like this BUT I made this the other night and absolutely loved it! My husband said it’s the best thing I’ve ever made! I added a lot of cilantro and we actually broke up some corn tortilla chips in it like crackers. So delicious!

    ★★★★★

    Reply

  109. Candice says

    Hey there 😊 I am wondering about making this for my lunch company of 16 people. I am wondering if i should triple this recipe or more? I have two large crock pots I can use. There is one person coming that is lactose intolerant and is also on a gluten free diet. I wanted to make something that everyone would enjoy and she wouldn’t feel left out😉 Your recipe sounds awesome. Do most people enjoy this too even if they aren’t on a special diet? She isn’t able to have bell peppers. Will it be odd without it? Thank you!

    Reply

    • Jessica Beacom says

      Hi Candice,

      How sweet of you to make a dish that all of your guests can enjoy. First off, I would triple the recipe just to be sure you have enough (you may get lucky and have some leftovers, too). I would just divide the triple batch between the two slow cookers.

      Secondly, everyone we know who’s tried this – special diet or not – has enjoyed it immensely. I often make it for gatherings and never tell anyone that it’s Whole30-friendly etc (unless, of course, they ask).

      Lastly, you could replace the bell peppers with some extra onions for flavor or add additional diced tomatoes (drained) to make up for the bell peppers.

      I hope that helps! Enjoy!

      Reply

  110. Mercylu says

    WOW WOW WOW! Easy and delicious recipe. Added a bit more spice as my family does like spicy food. A definite redo in my house. Thank you!!!

    ★★★★★

    Reply

  112. Mandy says

    I really enjoyed this recipe- and my husband did too! I used chicken tenderloins- so mine cooked in about 5 hours. I also added a sweet potato, a can of rotel, and served over cauliflower rice. So satisfying.

    ★★★★★

    Reply

  113. Tali says

    I’m so surprised I enjoyed this! This recipe has been on my radar for months because I was doing a nutrition challenge with my CrossFit gym and everybody was raving about it. I don’t normally like chili, so I’m not sure why I decided to finally try it, but I’m so glad I did because this is subtle yet hearty and nourishing!

    I made the stovetop version with added white beans. It’s such a nice winter lunch! Thank you!

    ★★★★★

    Reply

    • Jessica Beacom says

      Yes, you can use rotisserie chicken. It likely will not affect the cooking time much as the vegetables still need time to cook and the flavors to develop. Just add the chicken toward the end of the cooking time to prevent it from becoming overcooked.

      Reply

  115. Elena says

    O. M. G. – this chili is amazing! I used my instant pot and followed that recipe almost to a “t.” I tripled it and used a combination of olive oil and coconut oil to saute the veggies. I also useda total of 7-1/2 cups of low sodium chicken broth (which made it more like soup than chili). After the slow release, and after adding the remaining ingredients, I added 3 cans of beans – 2 cans of great northern white, and 1 can cannellini. Because I made this for a party not at my house, I transferred everything to my 6-quart crockpot and cooked the chili on low for another hour or so. The flavors melded so perfectly! This was a big hit. Thanks so much for sharing!

    Reply

  117. Yazmin says

    Hi! I’m not sure this has been asked but what size slow cooker do you usually use when you make this? I’m a college student so I have a small 3.5 qt one I think since I don’t have much room. Can’t wait to make this!

    Reply

  118. Darcie says

    This was terrific! Even my 6 yr old said it was “world famous”. I sauteed some cauliflower rice, lime, cumin, S&P and then it served the soup on top of that to add a few extra carbs. Thanks so much!

    Reply

  119. Anna says

    This recipe is DELICIOUS! I added 2T tomato paste for a little more vibrant color when I added the coconut milk. Served with cilantro garnish and Trader Joe’s Salsa Authentica on top for a little heat. Will recommend to friends and absolutely make again!

    ★★★★★

    Reply

  120. Jenny says

    It’s a yummy soup for sure…just not what I expect when I think of White Chicken Chili. I probably added too much broth because I ended up with lots of liquid (I added fresh spinach to try to make up for all the extra!) and I get using coconut milk with it being a Whole30 recipe, but to me it tastes more like a Thai Chicken soup than chili. Again, tasty!…but the title was misleading.

    ★★★★

    Reply

  124. carrie says

    Made this today but accidentally put the coconut milk in with everything else, not the end. Now it’s more like a soup. Any fix suggestion?

    Reply

  126. Christy says

    Hi! I know the title advertises “bean free,” but if I’m craving beans in my chili, what kind do you think would compliment the recipe best?

    Reply

  127. Allison says

    Hi. Just to clarify, does this recipe need 2 cups of chicken broth or 4? The ingredients list says 2 cups, but in the the instructions, it looks like you add 2 cups, then 2 more. Just want to make sure I get it right. Thanks!

    Reply

  128. Shannon says

    Hello! I love this recipe and make it all the time on the stove top. I do add white beans. How/when would you recommend adding the white beans to the Instant Pot version so they are cooked but not totally mushy? Thank you!

    Reply

    • Jessica Beacom says

      Hi Shannon,

      If you are using canned white beans you’d add them after the initial cooking time and you’ve released the pressure and removed the lid. Then select the ‘Saute’ function and bring the chili to a simmer to warm the beans through before adding the coconut milk and lime juice.

      Reply

  131. Jessica says

    Hi, planning to make this dish in the IP. In the past, when using chicken breast the texture is dry. Have you made this using chicken thighs or a bone in meat? If so, does your cook time change in the IP. thanks!

    Reply

  133. Kristina Schafer says

    Wonderful recipe. Made a slight change… used light coconut milk instead of full fat. And added pinto beans. Followed the IP instructions and it came out so good. My husband said he could eat it every day forever and to never change a thing when I make it again. Will be making this again soon.

    Reply

  134. Alli says

    I was so excited to make this but ended up disappointed… the chicken was way too coconut-y flavored. It tasted like dessert chicken- not chili!

    ★★

    Reply

  135. Kim says

    SUBLIME!!! It was love at first bite for my whole family and me. My husband said this is his second favorite soup of all time (behind the concoction I came up with in college that is on regular rotation around here). And can I just add, I did not go in looking for a low calorie, grain-free, dairy-free, Paleo, Keto, etc recipe. It is a solid recipe no matter what diet you may or may not be on.

    ★★★★★

    Reply

  141. Susana says

    Hi! Thank you for this recipe. It was delicious. I doubled the recipe and only used one jalapeño. I also used cayenne instead of chili powder. It was quite spicy, so added two addt’l cups of chicken broth. With all that…it still turned out delicious. My husband even said it was one of his favorite soups ever. I agree. It was perfect.
    I added cauliflower rice to the bottom of the bowl before serving the soup. Perfect dinner on a chilly night. Thanks again!

    ★★★★★

    Reply

  142. Kristen says

    This chili is delicious!!! The flavor is outstanding! I’ve been making more instant pot recipes lately, but decided to go ahead with the slow cooker version of this recipe. I’m so glad I did! The chicken was so tender after cooking low and slow in the broth with the veggies. This one will definitely be in my regular rotation!

    ★★★★★

    Reply

  146. Paula says

    I’ve never commented on a recipe blog post before, but feel it necessary for this recipe. I discovered it last March when I did my first whole 30, and I am absolutely in love. I made it almost every week this past winter for meal prep and I’m still not sick of it. Just made it again and my boyfriend is also obsessed. I do the stovetop version and ease it up even more by using shredded rotisserie chicken! I also add extra peppers to bulk it up and ground cayenne pepper to spice it up even more. 10/10 fantastic recipe!

    Reply

    • Jessica Beacom says

      My top picks would be more peppers, zucchini (added near the end of cooking time so they’re not mushy), white sweet potatoes or white potatoes, a few handfuls of kale (also added at the end), cubed jicama, carrots or celery.

      Reply

  148. Melissa says

    I made this in the crockpot and it was excellent! My husband and I both thought it was great. I love the coconut milk. Any suggestions for other things to add to mix it up a bit?

    ★★★★★

    Reply

    • Jessica Beacom says

      Adding zucchini, yellow squash and/or shredded carrots at the end of the cooking time (to prevent them from becoming overcooked) is a great way to change things up and add more veggies.

      Reply

  149. Ondrea says

    I doubled the recipe, good taste but I would quadruple the broth and seasoning. So much meat and not enough soup. I bet dark meat would be nice too. The breast is chewy. Used IP

    ★★★

    Reply

  150. Angela says

    Thank you so much for this recipe. I am not a good cook but this recipe came out so delicious, and it’s whole30, and it was so easy.

    ★★★★★

    Reply

    • Jessica Beacom says

      Hi Deanna,

      If you’re looking for a non-dairy alternative, plain, unsweetened almond milk creamer (like Silk or Califia Farms) or Rip-L (made with pea protein so not Whole30-friendly) will work. But if you do dairy, heavy cream is a great option and will be the most ‘flavor neutral’.

      Reply

  152. Charlotte says

    Hello Jessica,

    I may have missed it in the comments but I was wondering if I can freeze the leftovers? I am only cooking for myself and even though I can eat leftovers, it would be a lot of leftovers to eat for just myself haha! Thanks! 🙂

    Reply

  153. Shannon says

    I cooked this tonight for my MIL’s birthday party and everyone loved this! I wish I would have made more since there wasn’t a drop left. I made it with thighs and green peppers. So good. Great recipe!

    Reply

  154. Krysti says

    This was delicious!! I didn’t use broth (it doesn’t agree with me), just water, and I added two cans of pinto beans because I do fine with beans. My soup hating husband, my 7 year old and my 4 year old all enjoyed the flavor, and I was in heaven! I had everything but the limes, so I swung by the store and picked up a few while the chili simmered. Good thing I did, because the lime added at the table really makes it. I will be making this one again!

    ★★★★★

    Reply

  155. Shawn_T says

    Hello! I love this soup/ chili, I make it several times a year once the weather gets cold.
    I add 1 can of petite diced tomatoes and had to double the salt. We serve it over rice like a ‘bowl’ that one can order at a restaurant. Thank you so much! ❤️

    Reply

  156. Linda says

    Hi Jessica,
    This recipe looks delicious. I want to make it for a larger group of people. Do I just double all ingredients?

    Reply