Dairy Free Creamy White Chicken Chili
This hearty chili delivers cozy comfort and satisfying flavor in every bowl. It is an easy family favorite for busy weeknights.
Ingredients
- 2 tbsp Olive Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 2 cans (4 oz each) Diced Green Chiles
- 2 tsp Ground Cumin
- 1 1/2 tsp Dried Oregano
- 1 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 4 cups Chicken Broth
- 3 cans (15 oz each) Cannellini Beans, drained and rinsed
- 1 1/2 lb Boneless Skinless Chicken Thighs
- 1 cup Frozen Corn
- 3/4 cup Full Fat Coconut Milk
- 2 tbsp Fresh Lime Juice
- 1/3 cup Chopped Fresh Cilantro
- 1 Avocado, sliced
Instructions
- Heat the olive oil in a large pot over medium heat and cook the onion for 6 minutes until soft and golden at the edges. Add the garlic and cook 1 minute more.
- Stir in the green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Toast the spices in the oil for 1 minute so they bloom and lose any dusty taste.
- Pour in the chicken broth, add two cans of the beans, and nestle in the whole chicken thighs. Bring to a simmer and cook uncovered for 22 to 25 minutes until the chicken shreds easily.
- Meanwhile, mash the third can of beans with a fork or blend it with a splash of broth into a rough puree. This is the trick that makes the chili thick and creamy with no dairy at all.
- Lift the chicken out, shred it with two forks, and return it to the pot along with the mashed beans and the frozen corn.
- Stir in the coconut milk and simmer gently for 8 minutes so the chili thickens and everything comes together. Do not let it boil hard.
- Finish with lime juice and half the cilantro, taste for salt, and ladle into bowls topped with avocado slices and the remaining cilantro.
Nutrition
Serving: 1servingCalories: 498kcalCarbohydrates: 35gProtein: 33gFat: 25g