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AIP Chicken Chili Recipe

Louise | February 12
AIP Chicken Chili

My low carb AIP Chicken Chili is a delicious one-pot meal that is ready in about 30 minutes and is the perfect comfort food on chilly winter nights.

And it’s completely Paleo and nightshade-free so you don’t need to worry about making any substitutions to make this recipe AIP-friendly.

Even better, my AIP Chicken Chili will be a hit with your entire family and no one will even know it’s good for them!

How I Made This Recipe AIP-Friendly

Honestly, some recipes are a bit more tricky to make AIP-friendly than others, and this AIP-friendly version of the traditional white chicken chili recipe was one of them.

But I’m so pleased with how delicious this recipe is, and I know you will be, too!

To replace the cream cheese that is in traditional white chicken chili recipes, I used butternut squash puree instead. This helps to give the recipe the creaminess of cream cheese but without the dairy.

But be sure to buy canned butternut squash puree or pumpkin puree and not pie filling. Pie filling is loaded with sugar and non-AIP ingredients and should definitely be avoided.

Both butternut squash and pumpkin are absolutely delicious in the recipe and add just a hint of earthy flavor that tastes perfect on cold days.

To replace the milk that is a typical ingredient in traditional white chicken chili, I used canned unsweetened coconut milk instead.

Coconut milk is a great milk substitute, which is why it’s so common in many AIP recipes. Plus, it is completely nut-free and soy-free, which are even more reasons to use coconut milk.

However, be sure to check the label to see if sugar, stabilizers, and other iffy ingredients are listed. You want to be sure to buy coconut milk that just lists coconut and water as ingredients.

But if you are having a hard time finding canned coconut milk that doesn’t include iffy ingredients, you can always make your own homemade coconut milk.

Chicken is one of my favorite AIP-friendly proteins because it is relatively inexpensive, and I always have at least one package in my freezer at all times.

I love this recipe because it uses leftover shredded chicken to make a completely new meal out of it, but you can always just cook some chicken thighs or chicken breast if you don’t have any leftover chicken.

While shredded chicken is typically used in traditional white chicken chili recipes, you can use ground chicken as well.

Just be sure to cook the chicken before adding it to the recipe if you aren’t using leftover chicken. And turkey is just as delicious to use in this recipe as well.

Additional AIP Soup Recipes

And if you are hungry for even more AIP soup recipes, you are in luck! Here are some of my favorite recipes that will keep you satisfied while staying on your AIP diet.

And if these aren’t enough AIP soup recipes, then check out these 26 Scrumptious AIP Soup Recipes that will please even the pickiest eater.


AIP Chicken Chili - square

AIP Chicken Chili - square

AIP Chicken Chili Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Mexican


Beanless, AIP chicken chili full of tender chicken with a creamy, flavorful broth.


  • Olive oil, for cooking
  • 1 medium onion (4 oz or 110 g), diced
  • 2 stalks celery, diced
  • 3 cloves garlic, diced
  • 4 cups (1 L) chicken broth
  • 1 cup (245 g) butternut squash puree or pumpkin puree
  • 2 cups (285 g) shredded leftover or rotisserie chicken
  • 1 (14 oz or 414 ml) can unsweetened coconut milk
  • 2 Tablespoons (30 ml) lime juice (or to taste)
  • 1 teaspoon (1 g) dried oregano
  • 3 Tablespoons chopped fresh cilantro (plus additional for garnish, optional)
  • Chopped green onions and lime wedges, for garnish (optional)
  • Salt, to taste


  1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add the onion, celery, and garlic to the pot and saute until the vegetables are softened, about 3 minutes.
  3. Add the chicken broth, pumpkin puree, shredded chicken, and dried oregano to the pot and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring frequently, until the liquid has reduced.
  4. Add the coconut milk, lime juice, and fresh cilantro to the pot and continue to simmer for about 5 minutes until the chili is to your desired consistency. Season with salt, to taste.
  5. Ladle the chili into bowls and garnish with the optional fresh cilantro, chopped green onions, and lime wedges before serving.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 8 g


  • Calories: 519
  • Sugar: 5 g
  • Fat: 34 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 37 g
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