Description
This healthy white chicken chili is so easy to make and incredibly flavorful. Not only is it delicious, it is also completely dairy-free and made with simple real food ingredients. Make it on the stove top or in the slow cooker for an easy dinner everyone will love!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs or breast
- 1 teaspoon salt, plus more to taste
- 6 cloves garlic, minced
- 1 yellow onion, diced
- 1 teaspoon dried oregano
- 1 tablespoon cumin
- 2 bay leaves
- ¼ teaspoon red pepper flakes (optional)
- 2 – 15.5oz cans white beans, drained and rinsed
- 2 – 4oz cans green chilies
- ¼ cup lime juice
- 2 cups low-sodium chicken broth
- 1 cup full-fat coconut cream
- 1 cup corn kernels
Instructions
- Heat a large heavy-bottomed pot over medium-high heat. Season each side of the chicken liberally with the salt. Sear the chicken for 4-5 minutes on each side until browned and then remove from the pot.
- Lower the heat to medium and add the diced onion and minced garlic to the pot. Saute for 2-3 minutes until fragrant and the onions begin to soften and become translucent.
- Add the dried oregano, cumin, bay leaves, red pepper flakes (if using) and saute for an additional minute.
- Next, add the white beans, green chilies, chicken broth, and lime juice to the pot. Stir until well combined. Add the chicken back to the pot, bring the chili to a boil, and then reduce the heat to a simmer. Cover and let the chili simmer for 20 minutes.
- After the chili has simmered, remove the chicken from the pot, use two forks to shred the meat, and then add the shredded chicken back to the pot.
- Next, stir in the coconut cream and corn kernels. Give the chili a taste and adjust the seasoning as needed. Let the chili simmer for another five minutes until everything is heated through.
- Serve the chili topped with green onions, cilantro, and any toppings of your choice.
