white chicken chili recipe [dairy free!]

the perfect autumn/winter recipe. it’s warm, it’s hearty, it’s easy and has a variety of nutrients. by chance, we happened to make this on the first snowfall of the season and to our pleasure, it just felt right.

INGREDIENTS

  • 2 tbsp olive oil

  • 1 onion :: diced

  • 1 bell pepper :: diced | we used several mini bell peppers

  • 1 jalapeno pepper :: seeds removed and finely diced

  • 4 garlic cloves :: pressed or minced

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp chili powder

  • 1/2 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 - 1/2 tsp cayenne pepper :: amount depends on how much spice you like!

  • 4 ounces green chiles

  • 3 chicken breasts :: shredded

  • 6 cups chicken broth

  • 2 (15 oz.) cans white beans :: drained + rinsed | we used navy beans

  • 1 c. frozen corn

  • 1/4 c. chopped cilantro

  • 1/2 lime :: juiced

  • topping options :: avocado, jalapeno, cilantro, tortilla chips, hot sauce, whatever you’d like!

INSTRUCTIONS

start by chopping up your vegetables—onion, bell pepper, jalapeno, and garlic.

then, get out your blender or food processor and blend one can of beans with one cup of chicken broth. this will give your soup a creamier texture without adding any dairy. if you don’t have a blender tool handy, you can mash up the beans with a fork and then stir in the broth to combine. set this aside for now.

heat the olive oil in a large pot (big enough to hold all your soup) over medium heat. add the onion, bell pepper, and jalapeno to the pot. cook for ~4 minutes, stirring frequently. allow onions to get fragrant.

once fragrant, add in the garlic and spices. stir for another minute, toasting the spices.

add the rest of the chicken broth, the pureed bean mixture and simmer uncovered for ~5 minutes.

add in your chicken breasts and let cook on low heat for 30 minutes until cooked completely through. alternatively you could add pre-cooked and shredded chicken here. if that’s the case, only simmer for ~15 minutes.

once your chicken is cooked through, take out each chicken breast and shred it. place shredded chicken back into the pot.

stir in your green chiles, corn, white beans, and chopped cilantro. simmer for a couple of minutes, until everything is warmed through. then add the lime juice and stir once more.

serve your white chicken chili and garnish as you’d like—we recommend avocado, cilantro, jalapeno, and tortilla chips!

enjoy :-)

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