Whole 30 Paleo White Chicken Chili

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This chili builds its comfort-food richness the honest way — charred, blistered poblanos peeled and diced for smoky depth, seared chicken thighs shredded into tender bites, and a broth built from onion, garlic, cumin, oregano, and coriander that gets its creamy body from full-fat coconut milk instead of anything starchy. Cauliflower florets simmer right in that broth until fork-tender, giving you all the heartiness of a classic white chili without any beans or grains weighing it down. A finishing squeeze of fresh lime brightens the whole pot before it's ladled into bowls and topped with avocado, cilantro, and extra lime wedges. It's the kind of low-and-slow, one-pot meal that feels indulgent but is built entirely from real, whole ingredients, which makes it a genuinely solid pick for a Whole30 kitchen. Whether you're deep in a round or just eating clean on a weeknight, this is a bowl you'll want to make on repeat.

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Ingredients

4 servings

2 poblano peppers
Fresh Poblano Pepper Fresh Poblano Peppers Poblano/Pasilla Peppers - 0.25 Lb Poblano/Pasilla Peppers PRODUCE Poblano Pepper
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2 tbsp avocado oil, divided
1 ½ lb boneless, skinless chicken thighs
1 tsp salt, divided
½ tsp black pepper
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (4 oz) diced green chiles
2 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
3 cups cauliflower florets, cut into small pieces
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the poblano peppers on a foil-lined baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the stems and seeds, and dice the flesh. Set aside.
2
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pot. Flip and cook for another 3–4 minutes. Transfer to a plate — the chicken will not be fully cooked through at this point.

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