There is a soup in our family recipe collection that one family member described perfectly after her very first bowl — “it’s like Christmas in a bowl!” – and my goodness, she was so right. My White Chicken Chili is one of those deeply cozy, warmly spiced recipes that fills your whole kitchen with the most incredible aroma the moment it starts simmering. The warmth of the cloves and ground cumin together create a flavor profile that is uniquely comforting and completely addictive. You will want to snuggle up near the fireplace with a big bowl of this, and I would not blame you one bit!
This recipe is my adaptation of a beloved family recipe that originally called for white beans. I swapped those out for diced potatoes, which keeps it paleo and Whole30 compliant while still giving you that hearty, chunky texture that makes a white chili so satisfying. That said, if you tolerate a few organic navy beans, feel free to add them alongside the potatoes for a combination that is really scrumptious. When I do use beans, they’re always organic – be sure to read those labels because hidden sugars and gums have a way of sneaking in!
The other thing that makes this white chicken chili truly special is the thickener. Instead of a cornstarch slurry or heavy cream to get that luscious, slightly thick consistency, I use a quick Otto’s Naturals Cassava Flour slurry whisked into the broth right at the end. It thickens beautifully without any gumminess, keeps the whole pot grain free, and lets all those gorgeous spices stay front and center. A finishing swirl of coconut cream and a handful of fresh cilantro, and you have a bowl that is honestly hard to beat on a cold fall or winter evening.
Why This White Chicken Chili Is So Scrumptious
It is the spice blend, full stop. Cloves in a savory dish might sound unexpected and I understand the hesitation. That half teaspoon of ground cloves is what makes this chili taste like no other white chili you have ever had. Combined with cumin, diced green chiles, optional chipotle for a little smokiness, garlic, and onion, the broth becomes this deeply layered, complex and cozy thing that keeps people coming back for seconds. And thirds. Make ahead and reheat for an even more flavorful bowl the next day – and when isn’t that the best kind of dinner?!
Ingredients You’ll Need
Here’s a quick look at what goes into this white chicken chili. Full amounts are in the recipe card below.
Avocado oil, a medium diced onion, 3 cups of raw potato peeled and diced into 1-inch pieces, garlic cloves, 8 oz of organic diced green chiles, Redmond Real Salt, ground cumin, ground cloves (don’t skip these!), optional ground chipotle for heat, 8 cups of chicken bone broth divided, 4 cups of cooked and diced chicken breast, 2 tablespoons of Otto’s Naturals Cassava Flour for the slurry, a quarter cup of coconut cream, and a generous handful of fresh cilantro. Top each bowl with more cilantro, sliced green onion, avocado slices, a drizzle of coconut cream, and optional organic corn chips if you’re not keeping it Whole30.
How to Make White Chicken Chili
In a 6 to 8 quart stock pot, warm the avocado oil over medium heat and sauté the onion until soft with a little color. Add the potatoes, garlic, green chiles, salt, cumin, cloves, and chipotle if using. Reduce heat slightly and stir with a wooden spoon to combine, cooking until the potatoes begin to soften.
Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and let everything simmer for 15 to 20 minutes so the flavors get very well acquainted – and they will! The kitchen will smell absolutely incredible at this point.
In a small bowl, whisk the cassava flour with the remaining 1 cup of broth until you have a smooth slurry with no lumps. Bring the chili to a gentle boil, pour in the slurry while stirring, and cook for another 5 minutes. The chili will thicken slightly to that perfect consistency. Stir in the coconut cream and fresh cilantro, taste and adjust salt, and serve immediately with all the toppings. That’s it – your most cozy dinner is ready!
Tips for the Best White Chicken Chili
Do not skimp on the cloves. I know it’s a surprising ingredient in a savory dish but it is the secret weapon here. That half teaspoon (feel free to try 1/4 tsp at first) is what makes people ask what’s in this and why it tastes so different from any white chili they’ve had before. It’s a tasty tip I’d hate for you to miss!
Whisk the cassava flour slurry until completely smooth before adding it. Any lumps in the slurry will stay lumpy in the chili. A fork or small whisk and about 30 seconds of vigorous stirring gives you a perfectly smooth slurry every time.
Use pre-cooked chicken. This recipe calls for already baked and diced chicken breast, which means dinner comes together incredibly fast. This is a grand recipe for using up leftover rotisserie chicken or Chicken Casera!
Make it ahead. This white chicken chili genuinely gets better overnight as all those spices continue to deepen and meld together. Make a big pot on Sunday and you’ve got the most scrumptious weeknight dinner ready to go. Stores in the refrigerator for up to a week!
Keeping It Whole30
This white chicken chili is Whole30 compliant as written – just skip the organic corn chips as a garnish and make sure your chicken broth is compliant. The cassava flour slurry, coconut cream, and all the spices are good to go. It makes a wonderfully satisfying and flavorful Whole30 dinner, especially with a generous pile of avocado on top!
More Cozy Soups and Stews You’ll Love
- Lime Chicken Chili – a bright and tangy chili companion
- Spicy Chicken Avocado Soup – a blog FAV!!
- Gluten Free Chicken Tortilla Soup
- Browse all Back Porch Paleo soups and stews
White Chicken Chili (Paleo + Whole30)
Course: Soups + Stews, MainDifficulty: Easy6
servings20
minutes25
minutesIngredients
2 Tbsp Avocado Oil
1 whole Vidalia Onion, medium, diced about 1 cup
3 cups Potatoes, Russet, peeled and diced into 1″ pieces
2 cloves Garlic, finely chopped
8 oz Green Chilies, canned/organic, diced
2 tsp Real Salt – Redmond
2 tsp Cumin, Ground
1/2 tsp Cloves, Ground
1/4 tsp Chipotle Powder, optional
8 cups Chicken Bone Broth, divided
4 cups Chicken Breast, baked & diced
2 Tbsp Cassava Flour (Certified Non-GMO) – Otto’s Naturals
1/4 cup Coconut Cream, can sub whipping cream as needed
1-2 Tbsp Cilantro, handful of, finely chopped
Directions
- In a 6-8qt stock pot, add avocado oil and onion. Sautée over medium heat until onions are soft and have a little bit of color to them.
- To that, add potatoes, garlic, green chilies, salt, cumin, cloves and chipotle powder (if using). Reduce heat a bit and stir with a wooden spoon to combine. Stir occasionally until potatoes start to become soft.
- Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and simmer for 15-20 minutes so that flavors can get very acquainted.
- In a small bowl, add cassava flour and remaining broth, whisk with a fork until well combined and you have a nice slurry.
- Bring soup to a slow boil, while stirring, pour in slurry and stir to combine. Reduce heat and cook an additional 5 minutes. Soup with thicken slightly.
- Stir in chopped cilantro and stir. All ready to serve! Add garnish if using. Store any leftovers in fridge for a week.
Notes
- Garnish with sliced avocado, cilantro, diced red onion or even radishes. If you tolerate corn chips, those are so great with this or you can also enjoy some plantain chips too.
If you make this White Chicken Chili I would absolutely love to hear about it! Drop a comment below or tag me on Instagram. It’s one of those recipes that has been warming our family up for years and I hope it does the same for yours. Happy soup season! 🍲🍂
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