White Chicken Chili
Who doesn't love a bowl of hot chili on a cold winter day? This protein packed White Chicken Chili will keep you full and satisfied throughout your busy day.
Ingredients
- 1 tbsp avocado or olive oil
- 1.5 lbs chicken breast or thighs
- 2 tsp salt plus more to taste
- 1 tsp black pepper
- 5 cloves garlic chopped
- 1 yellow onion diced
- 1 tbsp cumin
- 1 chicken bouillon cube
- 28 ounces white beans drained and rinsed
- 8 ounces green chiles
- 2 limes juiced
- 2 cups bone broth
- 1 cup full fat coconut cream
- 1 cup corn kernels
- 1 handful cilantro leaves for garnish
Instructions
- Heat a large stock pot over medium-high heat. Season each side of the chicken liberally with salt and pepper. Sear the chicken for 4 to 5 minutes on each side until browned and remove from pot.
- Add oil, onions, and garlic. Sauté for 4-5 minutes, stirring frequently. Add cumin and green chilies, sauté for an additional minute.
- Next, add the white beans, bone broth, and chicken bouillon cube. Stir until well combined. Add the chicken back to the pot, bring chili to a boil, and then reduce heat to a simmer. Cover and let the chili simmer for 20 minutes.
- After the chili has simmered and chicken has reached a temperature of 165 degrees F, shred the chicken and add it back to the chili.
- Stir in the coconut cream, corn and lime juice. Taste the chili and adjust seasoning as needed. Serve the chili with cilantro and any toppings of your choice.