Enjoy all of the rich flavor of white chicken chili in this Whole30-approved version. Coconut milk steps in for dairy milk for creamy texture without the digestive upset.
Heat avocado oil over medium-high heat in a 4 quart pot or Dutch oven. Add bell pepper, onion and celery. Sauté for 7 minutes, stirring occasionally. Add garlic, cumin, oregano, coriander, sea salt and cayenne pepper and cook 2 minutes longer.
Stir in chicken broth and lime juice and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in chicken and coconut milk and cook 5 minutes longer.
Divide soup between 4 MPOF black containers and top with cilantro, chopped red onion, jalapeños and pepitas.