White Chicken Chili
- 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.