Print

Healthy Southwest Chicken Chili

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Ingredients

  • 1/2 tablespoon avocado, coconut, or olive oil
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 tablespoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • 1/4 red pepper flakes (plus more if you like more heat or you can leave it out if you don’t like spice)
  • 114.5oz can diced fire roasted tomatoes
  • 116oz can white/cannellini beans
  • 14oz can green chilis
  • 1 1/2 cups chicken broth
  • 113.5oz can light coconut milk
  • Toppings: lime juice, tortilla chips, cilantro, red onion, cheddar

Method

  1. Heat a large pot over medium high heat. While the pot is heating, season the chicken thighs with one tsp of salt.
  2. When pot is hot, add the oil and then add the chicken thighs. Sear the chicken thighs on both sides until golden brown.
  3. Once the thighs are brown, add in all of the remaining ingredients, EXCEPT the coconut milk and stir to combine.
  4. Simmer on medium low for 30-45 minutes or until the chicken is tender and easy to shred.
  5. Once the chicken is tender, use two forks to shred it in the pot. Then, add in the coconut milk and stir to combine. Give it a taste and a little more salt if needed.
  6. Let simmer for 5 more minutes and then serve with your favorite toppings!