Description
Rich and creamy, with tons of flavor and no dairy, grains, or gluten, this Whole30 White Chicken Chili is a quick and satisfying meal that’s ready in just 30 minutes.
Ingredients
- 1 tablespoon neutral oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
- 2 cups chicken broth
- 1 (7-ounce) can diced green chilies
- 1 1/4 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/2 cup raw cashews
- 2 1/2 cups cooked, shredded chicken
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Sliced or diced avocado for serving
Instructions
- Heat a large pot over medium-high heat and add the oil.
- Add the onion and cook for 4 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Add the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and black pepper.
- Bring to a low boil, reduce the heat, and simmer for 10 minutes.
- Blend the coconut milk and cashews until completely smooth.
- Add the cashew cream, shredded chicken, lime juice, and cilantro to the pot.
- Simmer until the chicken is heated through.
- Taste and adjust the seasonings if needed.
- Serve with cilantro and diced avocado.
Notes
- Use unsweetened coconut milk or coconut cream only.
- Rotisserie chicken works well in this recipe.
- For a vegetarian version, replace the chicken with vegetables and use vegetable broth.
- Store leftovers in an airtight container for up to 5 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American