I have now made and had this Whole30 White Chicken Chili 3 times. And I only got the recipe about 2 weeks ago! If that doesn’t tell you how good this white chicken chili recipe is, I don’t know what will. The hubs even rated it, “Restaurant Quality.” (In case you don’t remember, the last dish I made that he rated restaurant-quality was my Clean Eating Creamy Black Bean Soup. And that was almost a year ago…so this is some serious verbiage not to be taken lightly!) 😉
I love including this comforting and hearty meal into my weekly meal plan. Need help putting your next week’s meal plan together? Click HERE and I’ll send you an exclusive discount code to snag my Meal Planning For The Busy Mom eBook for less!
UPDATE: Since first publishing this recipe in 2014, I have fallen in love with Faster Way to Fat Loss and now use it as my go-to health program. It’s working smarter and not harder so I’m adding in the macros below ASAP. If you want to learn more about Faster Way to Fat Loss and sign up, go here to learn more!
I had a co-worker share this white chicken chili recipe with me while we were doing Whole30 and it quickly became a Whole30 lunch crew staple. In fact, we’re making it again tomorrow at the office.
I know it sounds funny to axe the beans and replace them with sweet potatoes but it works. The sweet potatoes get cooked down and just the right amount of mushy to add that legume-like goodness to the mix. This soup is SO easy. It made a lot so we could use the leftovers for other lunches and dinners but you could always cut it in half. There’s also other shortcuts you can do like not making the homemade chicken stock and just buying 2 cartons of organic chicken broth.
This was my first time using a rotisserie chicken to make chicken stock for the Whole30 White Chicken Chili recipe and I was very pleased with the frugalista feeling that came with it! Now that rain is settling in Birmingham, and the temperatures are finally starting to drop, this is the perfect soup to add to your tailgating line up or just for your ho-hum hump day dinner table to jazz it up a bit.
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What’s your favorite fall soup to make?
- 1 Rotisserie Chicken
- Dash Onion Powder
- ¼ tsp Garlic Powder
- ½ t Crushed Cayenne Pepper
- Salt to taste
- Pepper to taste
- 3 sweet potatoes
- 2 Bell Peppers
- 2 large Onions
- 1 tsp Primal Kitchen Avocado Oil
- ½ bunch of cilantro
- 1-2 32 oz carton chicken broth
- Avocados (optional)
- Strip rotisserie chicken of meat and set chicken aside.
- Boil chicken bones in enough water to cover to create a stock.
- Season the chicken stock with salt, pepper, onion powder, cayenne pepper and garlic powder and simmer for 30 minutes at least.
- Peel sweet potatoes.
- Dice sweet potatoes, bell peppers, onions, and cilantro.
- Sauté onion and bell peppers in a pan with Primal Kitchen Avocado Oil and set aside.
- Put sweet potatoes and 32 oz of chicken broth in large pot and allow to boil until the potatoes are tender (About 15 minutes).
- Once the potatoes are tender, add the chicken and remaining vegetables.
- When homemade chicken stock has simmered for at least 20-30 mins, add it to the pot.
- Simmer on low for about 20 more minutes.
- If desired, top with fresh salsa or avocados.
*Note if you don’t make any chicken stock, just use 2 32 oz cartons of chicken broth and combine all ingredients as normal.
This recipe makes WHOLE 30 seem not so intimidating! This looks delicious!
Looks perfect for this time of year.
Awesome- one of my favorite things about Fall is soup and chili season and this DEFINITELY will be a healthier alternative in the kitchen!
this looks amazing!!! do you have any good crock pot recipes?!
That looks delicious, Heather!!! I love the idea of adding sweet potatoes to white chili!
Oooh, I need this in my life immediately. I miss beans so much when I’m doing paleo but I bet this would be totally satisfying.
Oh yummy! And a twist with the added sweet potatoes, one of my children’s favorites!
That looks delicious! I did the Whole 30 and loved finding new paleo recipes.
That looks awesome. Love that it is Whole 30 approved.
how come there are not any measurments for any of the spices?
Hi Amanda! We just did them to taste. 🙂
Did this for our couples small group last Friday night, doubled the ingredients for 16 people and it was completely gone when everyone left! Everyone brought a dish, from Pizza to chowder, this was the only thing that was emptied! It was so good that my wife asked me to do it again tonight! I had my doubts about the rotisserie chicken, but it was great and the chicken stock combined with all the spices was awesome! Tonight I’m gonna boil a chicken first, can’t wait to see how that turns out! Thanks so much!
Jason, how kind of you to tell us this! It made my day. I let my lunch crew at work who always cooks it together know as well. Please share the recipe with your friends and welcome them to my blog, would love to have them check out MLWL. Take care and God bless!
i cannot handle meat on the bone. Do you know how many ounce of chicken i could use instead of Rotisserie Chicken
I found out via WebMD that one rotisserie chicken will give you about 4 cups of shredded chicken, both white and dark meat (no skin). The typical chicken translates into about 12 ounces of light meat and 8 ounces of dark meat (no skin).
Thank you. and is this an 8 oz serving of soup?
Oh my gosh, I just made a beanless beef chili last night and I was sadly thinking to myself, I really miss white chicken chili, beans and all.
I start Whole 30 on Sunday so I have been testing new recipies. This chili is so good i have made it twice this week. Even my seven year old likes it. Thanks so much for sharing.
This makes my day to hear, thanks for sharing! Glad you love it as much as us. 🙂 Good luck with Whole 30!!
Hi there! Last night I roasted 2 whole chickens, took the meat off them, and put the remaining parts/bones/etc in the crockpot with some water. It should be done tonight. I will be using that stock for this recipe-do I need the extra cartons of chicken broth? I am assuming I can follow this recipe, I will just be cutting the time you have to make the chicken stock as it will already be made? I would then just peel and boil the potatoes in the stock as you say to, and follow all directions in order? Sorry, these may seem like silly questions!
Looks delicious – especially the sweet potatoes in it – YUM! 😀
I was looking for a white chili recipe for lunch today and came across this one. Thank you! It was delish! I didn’t have sweet potatoes so I substituted with some butternut squash I had and it was wonderful.
Hey congrats on the new addition.
Okay I’m not being mean I promise but I get so tickled reading about people thinking sweet potatoes in chili is weird or something. My aunt 96 said her mother use to use sweet potatoes in chili and her mother before. Using sweet potatoes is not a new idea. They have been around in southern chili forever. I think it’s so cute when the next generation learns about an idea that’s been around forever. (BTW I am not old, lol.)
When I was little I remember reading about a stew from Africa that used sweet potatoes, the recipe was very old and it was similar to a southern chili. It was topped with chopped peanuts & used coconut milk.
For my husband who misses the tortilla chips to dip in the chicken chili I baked some “clean” bacon till really crispy and topped his with a few crumbles the crunch made him happy and added more flavor too.
Keep on cooking & enjoying that new bundle of joy!
Hi there! Would this be just as delicious using vegetable stock? I have a carton to use up and this sounds amazing!
Yes, I would think it would work just fine! Please report back and let me know what you thought. PS Here’s another recipe that includes vegetable broth in case you want another option for the future 🙂 https://www.mylifewellloved.com/vegan-clean-eating-corn-chowder/
Making this tonight!
Just a note: be careful buying store-bought rotisserie chickens while on Whole 30- many are injected with hidden ingredients that include sugar!
Awesome, Lauren! Hope you love it as much as we do. And, yes, I agree, good point!
I have a question. Do you use red or green bell peppers in this recipe?
I’ve used both! 🙂 Really whatever you have on hand or want will work. Enjoy it!
Can I just say that I have been making this from your site for two years now and we still LOVE IT!
Love love love love love!
Oh my goodness, this makes my day! Thanks so much for telling me and thanks for reading My Life Well Loved! This is another one of my favorite soup recipes on the blog just in case you want a new one to try 🙂 https://www.mylifewellloved.com/clean-eating-black-bean-soup/
Can this be done in the crockpot?
Hey Amber! I haven’t done it in the crock pot before but if you do, please let us know how did you did it and how it worked. I feel certain you could!
I have it in the crockpot now…only I forgot to sauté the onions and peppers first…how much do you think this will effect the outcome??
I think you’ll be fine! Let me know how it goes! <3
I LOVE THIS RECIPE SO MUCH!
I have been doing Whole30s for the past 5 years. This was the first recipe I tried and I come back to it again and again. It’s so simple and so delicious and I just love experimenting with the spices each time. I printed it out and it’s in my recipe book, but over time I’ve memorized it.