Creamy White Chicken Chili with Coconut Milk
Enjoy this creamy, dairy-free White Chicken Chili with Coconut Milk, a quick and comforting meal for chilly days.
Equipment
- Dutch oven
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 cup diced yellow onion
- 4.5 ounces canned green chiles not drained
- 1 teaspoon minced garlic
- 2 teaspoon ground cumin
- 0.5 teaspoon Kosher salt plus more to taste
- 0.5 teaspoon black pepper plus more to taste
- 13.5 ounces full fat coconut milk
- 13.5 ounces light or low-fat coconut milk
- 15.5 ounces cannellini (white) beans rinsed and drained
- 2.5 cups shredded cooked chicken
Garnishes
- lime wedges
- scallions or cilantro
- sour cream
- pickled jalapenos
- tortilla strips
Instructions
Cooking Instructions
- Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until the onion is soft and translucent. Add the green chiles, garlic, cumin, salt, and pepper. Stir and cook for another minute.
- Add the coconut milk, beans, and chicken. Stir to combine. Heat until warmed through, another 2-4 minutes.
- Taste and adjust the seasoning as needed. Serve with a squeeze of fresh lime juice and garnish with your choice of toppings.
Notes
To thicken the broth, mash or puree some of the beans before adding them to the chili. Be sure to thoroughly stir or shake the cans of coconut milk since the fat in the milk tends to separate. Avoid boiling the chili to prevent coconut milk from separating. For optimal taste and texture, freezing is not recommended as coconut milk tends to separate.
Nutrition
Serving: 1bowlCalories: 584kcalCarbohydrates: 29gProtein: 30gFat: 40gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 894mgPotassium: 532mgFiber: 7gSugar: 3gVitamin A: 91IUVitamin C: 15mgCalcium: 142mgIron: 9mg
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