Dairy-free White Bean Chicken Chili (Edit recipe)

Jessi's Kitchen

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Dairy-free White Bean Chicken Chili made with creamy coconut milk, northern beans and spicy chiles.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 whole White Onion, chopped
1 whole Green Bell Peppers, chopped
2 whole Jalapeño, seeded and diced
3 cloves Garlic, chopped
2 tsp Sea Salt
1 tsp Ground Cumin, ground
3 whole Canned Great Northern Beans, stained and rinsed
2 whole Green Chilies, 4 oz cans
1 cup Salsa Verde
1 whole Coconut Milk, full-fat, canned
0.75 cup Coconut Cream
4 cup free range, organic Chicken Stock
0.5 cup Cilantro, chopped
3 cup Chicken Breast, cooked and shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a large pot and add the onion and peppers and sauté for 5 minutes,
Add the garlic, salt and cumin and cook until fragrant. About 1 minute.
Add the northern beans, green chiles, and salsa and stir to combine.
Add the coconut milk and cream and stir until combined and then pour in the broth.
Put a lid on the pot and let simmer for about 20 minutes and then add the cooked shredded chicken and the fresh cilantro. Cook for 5 more minutes and then taste the soup and adjust the salt if necessary. Serve while hot.

Notes

Top with fresh avocado, cilantro and chips if desired. I often just grab a rotisserie chicken for this recipe but you can also just use any of your favorite shredded chicken recipes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	454
Fat:	25 g
Carbohydrates:	19 g
Protein:	34 g
Cholesterol:	73 g
Sodium:	1449 mg
Fiber:	8 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.