White Chicken Chili (No Dairy)
This recipe is so good, you won't even miss the dairy!
Servings: 7 people
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1/2-inch cubes (I try to use just one chicken breast)
- 1 medium onion, chopped
- 2 Cans Chopped green chiles (4 ounces each)
- 2 Tablespoons Flour optional (check notes!)
- 2 Cloves Garlic Minced
- 1 Tbsp Canola oil
- 2 Cans great northern beans, rinsed and drained (15-1/2 ounces each), or you can use dry beans and cook them beforehand
- 4 Cups Chicken Broth
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Dried Oregano
- ¼ teaspoon Cayenne pepper
- 1 Can Coconut Milk
- Tortilla Chips optional, I make my own Tortilla strips
- Jalapeños sliced optional
- Avocados diced optional
- Limes cut into wedges squeeze lime juice
Instructions
- In a large saucepan, saute the onion and garlic in oil. Once the onions become translucent, add the green chiles. (Check the notes below if you want a thicker chili). Then, add the broth and seasonings. Bring to a boil. Once the broth is boiling, add the cubed chicken. Maintain the boil until chicken is no longer pink.
- Reduce heat; simmer, uncovered, for 20-30 minutes. Then Add the beans and coconut milk.
- Top with tortilla strips, cheese, jalapeños, cilantro, lime, and avocado.
Notes
For a thicker chili add flour:
Once the onions become translucent, add the green chiles. After the onion and chillies cook for a couple minutes add 2 Tbsp of flour. Then add the broth and continue following the directions above.
Also, the best brand of coconut milk I have used is Chaokoh. It's so much creamier!