Whole30 White Chicken Chili
Ingredients
The base
-
1
tablespoon
neutral oil
-
1
small
yellow onion, diced
-
2
cloves
garlic, finely minced
-
2
cups
chicken broth
-
1
7-ounce can
diced green chilies
Spices
-
1 ¼
teaspoons
cumin
-
½
teaspoon
paprika
-
½
teaspoon
dried oregano
-
½
teaspoon
ground coriander
-
¼
teaspoon
cayenne pepper
-
to taste
salt
-
to taste
freshly ground black pepper
Creaminess
-
1
13.5-ounce can
unsweetened coconut milk or coconut cream
-
½
cup
raw cashews
Protein and acidity
-
2 ½
cups
cooked, shredded chicken
-
2 ½
tablespoons
fresh lime juice
-
2
tablespoons
chopped fresh cilantro
Garnishes
-
to serve
sliced or diced avocado
-
more for serving
tablespoons
chopped fresh cilantro
Instructions
- Heat a large pot over medium-high heat and add the neutral oil until hot.
- Sauté the diced onion for about 4 minutes until softened, then add minced garlic and sauté for another 30 seconds.
- Add chicken broth, green chilies, and all spices to the pot and stir well. Bring to a low boil, then reduce heat and simmer for 10 minutes.
- While the mixture simmers, blend the coconut milk and raw cashews in a high-speed blender until smooth.
- After 10 minutes, add the cashew cream, shredded chicken, lime juice, and cilantro to the pot. Stir and simmer until the chicken is warmed through.
- Serve the chili garnished with additional cilantro and diced avocado.
Nutrition Facts (estimated)
Servings
4
Calories
520
Total fat
40g
Total carbohydrates
17g
Total protein
28g
Sodium
685mg
Cholesterol
68mg
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