Whole30 White Chicken Chili

Whole30 White Chicken Chili

from 40aprons.com
30 min
4 servings

Rich and creamy, with tons of flavor and no dairy, grains, or gluten.

Ingredients

  • 1 tablespoon neutral oil (olive oil, avocado oil, etc.)
  • 1 small yellow onion (diced, approximately ¼ cup)
  • 2 cloves garlic (finely minced)
  • 2 cups chicken broth
  • 1 7-ounce can diced green chilies
  • 1 ¼ teaspoons cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 13.5-ounce can unsweetened coconut milk (or coconut cream, see Notes)
  • ½ cup raw cashews
  • 2 ½ cups cooked, shredded chicken (see Notes)
  • 2 ½ tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro (plus more for serving)
  • sliced or diced avocado (for serving)

Directions

  1. 1

    Heat large pot over medium-high heat. When pot is warm, add neutral oil and continue warming until oil is hot and shimmery.

  2. 2

    When oil is hot, add diced onion. Sauté onions 4 minutes or until softened, then add minced garlic. Stir to incorporate and sauté garlic 30 seconds or until just fragrant.

  3. 3

    Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper to pot. Stir well to incorporate ingredients. Let mixture come to low boil, then immediately reduce heat to low and simmer 10 minutes.

  4. 4

    While mixture simmers, add coconut milk (or coconut cream) and raw cashews to high-speed blender. Blend until mixture is smooth.

  5. 5

    After broth mixture has simmered 10 minutes, add cashew cream to pot along with shredded chicken, fresh lime juice, and cilantro. Stir to incorporate and simmer until chicken is warmed through. Taste and adjust seasonings as needed.

  6. 6

    Divide soup into preferred portions. Garnish with additional cilantro and diced avocado, and serve immediately.