Ingredients
Scale
Chili
- 3 Tbsp olive oil
- 1 white onion, diced (approximately 2 cups)
- 1 green pepper, diced (approximately 1 cup)
- 2 jalapeno seeded and diced
- 3 garlic cloves, chopped
- 2 tsp salt
- 1 tsp cumin
- 3 cans northern beans, strained and rinsed
- 2 cans green chiles (4 ounce cans)
- 1 cup salsa verde
- 1 can full-fat coconut milk
- ¾ cup coconut cream (thick part on top of one can of coconut milk)
- 4 cups chicken bone broth or stock
- ½ cup chopped fresh cilantro
- 3 cups cooked, shredded chicken
Optional Toppings
- Avocado
- Cilantro
- Chips
Instructions
- 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
- I often just grab a rotisserie chicken for this recipe but you can also just use any of your favorite shredded chicken recipes.
Keywords: white bean chicken chili, dairy-free white bean chicken chili, chicken chili, healthy chicken chili, dairy-free soup