Our Paleo Family

White Chicken Chili (Keto, Whole 30, Instant Pot)

It’s been super cold in my corner of the globe and so we have been eating a lot of soup. In fact, last week, we had soup four nights! Each night it was a different soup, but it was a lot of soup. I loved it, but my kids started to complain. Go figure.

I made this on Day 1 of my latest Whole 30 and was thrilled with how easy and fast it was -and delicious! I thought it might end up too spicy for the kids, but it was just right.

To give credit where credit is due, I found my inspiration for this recipe from another website linked here. I think my version is a little simplified and is more to my family’s tastes, but please look at their recipe too. You may want some combination of the two.

I even started with frozen chicken and my soup was ready in under an hour. If you start with fresh chicken, your total cook time with the Instant Pot will be about 40 minutes start to finish.

You can certainly make this in a crock pot (cook on low all day) or in a regular stock pot or dutch on the stove. As soon as your chicken is cooked through, the soup will be ready to eat – so 1-2 hours depending on whether your chicken is frozen when you start. Maybe some of you plan better than I and you never start dinner with frozen meat!

This soup was a great big surprise for all of us and I hope you enjoy it as much as we did.

My daughter wanted me to show you her artfully designed bowl of soup with cheese on top and a tortilla chip. It looked yummy!

I did make a video of the preparation of this soup, but my editor has been too busy to get it ready. I’ll post it here as soon as it’s done.

White Chicken Chili
Print Recipe
A few basic ingredients combine to make a hearty and comforting soup.
Servings Prep Time
6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
50 minutes
White Chicken Chili
Print Recipe
A few basic ingredients combine to make a hearty and comforting soup.
Servings Prep Time
6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
50 minutes
Ingredients
Soup
Servings: servings
Instructions
  1. For Instant Pot preparation: turn pot on Sauté - more and add oil. Chop onion, bell pepper and zucchini and add to the pot as you have them chopped. Sprinkle on the salt and pepper and give it a stir.
  2. Give these veggies about five minutes to cook, then add all the spices including the jalepenos. I really love the "pickled" ones in the jar and I make sure to get some of the juice along with the peppers.
  3. Stir in the arrowroot powder. This just helps to thicken the soup a bit.
  4. If your chicken is thawed, chop it into chunks (you will shred it later) and add that in. If your chicken is one solid frozen chunk, just add that in as is. It will be fine.
  5. Now pour in the broth and coconut milk and give it a stir.
  6. Turn the pot off and then turn on High Pressure and set the timer for 30 minutes if your chicken is fresh, 50 minutes if your chicken is frozen. Make sure your rubber gasket is in place and turn the valve to "sealing."
  7. When the cooking time is over, do a quick release of the pressure.
  8. I like to shred my chicken and I use a hand mixer for this, but you can use two forks as well.
  9. Give your soup a stir and taste for seasoning and adjust if needed.
  10. I added about two heaping tablespoons of mashed avocado to my soup and stirred it in to make it thick and creamy. It was DELICIOUS! You can garnish anyway you like - avocado, sour cream (if you can do dairy), cheese (again - dairy) cilantro, lime juice, crunched up tortilla chips, plantain chips...the options are endless!
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2 thoughts on “White Chicken Chili (Keto, Whole 30, Instant Pot)

    1. Elizabeth Post author

      That was quite an omission! I use boneless, skinless breasts – one of those packages from Costco that average 1 1/2 lbs. You can easily add more or less depending on how many you want to feed.

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