White Chicken Chili

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  • 1 tbsp coconut oil or ghee
  • 1 onion large, chopped
  • 1 poblano pepper seeded and chopped
  • 1 jalapeno pepper seeded and chopped (optional for added heat)
  • 1 Anaheim pepper seeded and chopped
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 ½ tsp ground chili powder
  • 1 tsp paprika
  • 1 tsp sea salt divided
  • 4 cloves garlic peeled and minced
  • 4 cups organic chicken broth
  • 2 cans white beans (14.5-ounce cans), drained and rinsed
  • 1 organic rotisserie chicken skin removed and meat shredded
  • 1 lime juiced and zested + extra lime wedges for garnish
  • ½ cup full-fat coconut milk
  • ¼ cup cilantro leaves chopped + extra for garnish
  • Heat the oil in a large heavy bottom pan or dutch oven over medium heat until hot. Add the onions, peppers, cumin, coriander, chili powder, paprika and 1⁄2 teaspoon of the salt. Cook until the vegetables have softened, about 5-6 minutes. Add the garlic and saute for another minute.
  • Pour in the chicken stock. Add 1 can of the beans and, using a potato masher (or a handheld blender), mash the beans in the pot, creating a thicker texture.
  • Stir in the remaining beans, shredded chicken, lime juice and zest and bring to a boil. If you prefer a chili with more broth, add 1 - 2 cups of water. Reduce heat to low and simmer for 20 minutes. Stir in the coconut milk and keep on a low simmer for 5 minutes.
  • Serve immediately with additional lime wedges and cilantro.
If you like chili, this soup is for you. It’s hearty and filling and is without a doubt a meal on its own - though we love it served with a simple side salad.
Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months.