White Chicken Chili

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Servings: 4 Prep: 30 min Cook: 30 min Dairy Free Gluten Free Freezable Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Jalapeño Pepper, Poblano Peppers, Extra Virgin Olive Oil, Cumin, Dried Oregano, Full Fat Coconut Milk

Ingredients

For the chili:

1 jalapeño pepper ⚠

2 poblano peppers ⚠

1 onion

1 pound cooked chicken

4 cups cooked white beans

2 tablespoons extra virgin olive oil ⚠

¾ teaspoon sea salt, plus more to taste

4 teaspoons minced garlic

1 tablespoon cumin ⚠

1 teaspoon dried oregano ⚠

½ teaspoon ground black pepper, plus more to taste

4 cups chicken broth

6 ounces full fat coconut milk ⚠

1 tablespoon cornstarch

2 tablespoons water

For the garnish:

2 tablespoons cilantro, optional

1 avocado, optional

1. For the chili: Deseed and dice jalapeño and poblanos. Peel and dice the onion. Shred the chicken. Drain and rinse beans.

2. Heat oil in a large stockpot over medium-high heat. Add onions, jalapeños, poblanos, and salt. Sauté until the onions begin to soften.

3. Add the garlic, cumin, oregano, and pepper and sauté for an additional 1-2 minutes to release the flavor.

4. Add chicken broth, shredded chicken, and beans. Stir to combine, and allow to simmer for at least 30 minutes on low for flavors to combine.

5. 15 minutes before serving, stir in coconut milk and heat through.

6. Mix cornstarch and water together and slowly pour into chili, stirring continuously until chili is nice and thick, 5-10 minutes.

7. Season chili with salt and pepper, to taste.

8. For the garnish: Chop cilantro. Peel, pit, and slice the avocado.

9. Serve chili topped with avocado and cilantro.