Healthy White Chicken Chili

(Keto, Paleo and Whole 30)

As the weather cools and the days start to feel shorter, I always find myself craving something warm and grounding — a meal that feels like a hug in a bowl. This Keto White Chicken Chili has become one of my go-to fall and winter recipes. It’s creamy, nourishing, and full of flavor, but what I love most is how comforting it feels to make. There’s something magickal about stirring a pot of soup as it simmers — the aroma filling the kitchen, the steam rising like a little spell of calm. Whether you’re cooking for your family or just yourself, this dish brings that cozy, heart-centered energy to the table

This creamy, flavorful chili is comfort in a cauldron — warm, soothing, and made with simple ingredients that feel like pure kitchen magick. Tender chicken, rich bone broth, and aromatic spices come together in one pot to create a nourishing meal that warms your body and spirit.

It’s keto, Whole30, and dairy-free — the perfect balance of healthful and heartwarming. Each bowl feels like a little ritual of self-care after a long day. Top it with avocado, jalapeños, or a sprinkle of fresh cilantro for that extra touch of color and life — a reminder that even everyday meals can carry a little magick.

Ingredients

• 1 tablespoon coconut oil (or your favorite cooking oil)

• 1 onion, diced

• 2 celery sticks, chopped

• 4 garlic cloves, minced

• 2 jalapeño peppers, seeded, membranes removed, and diced

• 1½ pounds skinless, boneless chicken thighs (or breasts)

• 1 tablespoon ground cumin

• 2 teaspoons chili powder

• 1 teaspoon coriander

• 1 teaspoon dried oregano

• 1 teaspoon sea salt

• ⅛ teaspoon ground black pepper

• 4 cups bone broth (or chicken broth)

• 4-ounce can of diced green chilies

• 14-ounce can of full-fat coconut milk

Optional Garnishes: chopped cilantro, avocado slices, and/or extra jalapeño slices

Instructions

1. Melt the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, celery, garlic, and jalapeños. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.

2. Push the veggies to the side of the pot and add the chicken. Sprinkle in the cumin, chili powder, coriander, oregano, sea salt, and black pepper. Stir to coat the chicken in the spices — this is where the flavor begins to build like a spell taking shape.

3. Cook for about 5 minutes, letting the chicken brown on all sides.

4. Pour in the bone broth and diced green chilies. Stir gently, then bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 15 minutes, allowing the flavors to blend and deepen.

5. Remove the chicken from the pot and place it in a bowl. Shred it completely with two forks — a simple, grounding task that always feels a little therapeutic.

6. Add the shredded chicken back into the pot, then pour in the coconut milk. Stir slowly, letting the creamy texture form.

7. Turn the heat to medium-high and bring the chili to a gentle boil. Let it bubble for about 10 minutes until it thickens slightly.

8. Remove from heat and serve warm. Add your favorite toppings — avocado for grounding, cilantro for cleansing, jalapeños for fiery energy — and enjoy this cozy bowl of comfort made with intention.

Notes:

Use Full-Fat Coconut Milk: Stick with full-fat coconut milk for the creamiest texture. Light coconut milk tends to make the chili thinner and less rich.

For Thicker Chili: If you prefer a heartier consistency, stir in a teaspoon of arrowroot powder or xanthan gum to help thicken the broth.

Adjust the Spice Level: Add more jalapeños or a pinch of cayenne pepper for extra heat, or keep it mild if you’re serving little ones.

Save Time: Want to make life easier? Use a rotisserie chicken instead of cooking and shredding your own — it’s a simple shortcut that still gives you that homemade flavor.

A special shoutout to my husband who was my soup and video-making assistant.

A Touch of Kitchen Magick:

There’s something so sacred about standing over a simmering pot of soup, stirring warmth and love into every spoonful. This chili has become one of my favorite cozy-night rituals — rich, flavorful, and nourishing for both body and soul.

So the next time you crave something warm and grounding, make this chili with intention. Light a candle, stir clockwise for abundance, and pour your love into the pot. Because food — like magick — is most powerful when made with heart.

I hope this recipe brings a little warmth and magick to your table. Whether you’re sharing it with family or enjoying a quiet bowl on your own, let it remind you to slow down and savor the simple moments — the ones that nourish your soul as much as your body. Save this recipe for the next cozy night in, light a candle while it simmers, and let your kitchen become your cauldron of comfort and love.