Lime Chicken Chili (Edit recipe)

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Lime chicken chili, like white chicken chili, but so many layers of flavor better! We LOVE lime juice. There aren’t many southwestern/Mexican meals that we don’t include a squeeze or two. We feel like the lime juice compliments the spices and makes the broth absolutely spectacular. Spoonful after spoonful, you’ll hear your taste buds asking for more. It can be made in the Instant Pot, which is one of the most amazing things we all love about using it. We do like to cook the chicken in a cast iron pan since the sear you get is superior to what you get in the IP base.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

1 lb Boneless Skinless Chicken Thigh
1 Tbsp Avocado Oil
3 cups Chicken Bone Broth, unsalted* (see note)
.5 cup Lime Juice, freshly squeezed
3 Tbsp Ghee, can sub butter
1 Tbsp Ground Cumin
2 tsp Sea Salt, up to 3 depending on broth used
1 tsp Garlic Powder
1 tsp dried Oregano
.5 tsp Onion Powder
.125 tsp Chipotle Powder, optional
8 oz Green Chilies
1 whole Russet Potatoes, peeled & cut into 1/2" cubes** (see note)
15 oz White Beans, canned, rinsed (OMIT for Whole30)
.25 bunch Cilantro, finely chopped
2 Tbsp Cassava Flour
.25 cup Almond Milk, or milk of choice

garnish

.25 cup Red Onion, finely chopped
.125 bunch Cilantro, finely chopped
2 whole Lime, cut into wedges
1 whole Avocado, cut into 1/2" cubes or sliced

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Process

Cook Mode

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

Warm up a 12” cast iron pan. Add avocado oil, heat til shimmering then place chicken thighs carefully into the hot pan. Sear all sides til golden, then place in the base of your Instant Pot. Deglaze pan with ½ cup of the chicken broth then pour into the IP.
Alternatively, you can saute the chicken in the base of your IP. We just prefer the sear you get from cast iron over the IP. Totally your call!
Add the rest of the bone broth, lime juice, cumin, ghee, salt, garlic, oregano, onion powder and the chipotle chili powder to the IP. Stir and secure the lid, making sure it’s set to “seal.” Cook under high pressure for 6 minutes.
Quick release, then carefully open. Remove chicken from broth and shred. Add back to the broth along with green chilies, potatoes*, white beans (if using) and cilantro (if using.) Make a slurry by placing the cassava flour and almond milk in a small bowl and whisk till well combined and smooth. Pour into the broth and stir everything together well.
Secure lid, set IP to seal and cook under high pressure for another 3 minutes. Quick release then stir and serve. Spoon into bowl and garnish as desired.

Notes

*if using salted bone broth, start with only 2 tsps of fine sea salt, taste and add more if needed. **alternate potato garnish – instead of adding the potatoes directly to the chili, we like to toss the small diced cubes in a bit of avocado oil, pinch of salt and/or chipotle chili powder, then air fry till golden brown. We set our AF to 385° and usually have toasty cubes within about 10 mins. So yummy as a garnish!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	15 g
Carbohydrates:	50 g
Protein:	34 g
Cholesterol:	18 g
Sodium:	1056 mg
Fiber:	14 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.