Dairy-free White Bean Chicken Chili (Edit recipe)

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

15 minutes

25 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by Jessi's Kitchen

View original recipe

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

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.