Description
Discover the ultimate comfort food with this creamy, dairy-free white chicken chili. Made with tender chicken, white beans, and a blend of flavorful spices, this dish is sure to warm your soul on a chilly day.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) white beans, drained and rinsed
– 4 cups chicken broth
– 1 cup unsweetened almond milk or coconut milk
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp ground white pepper
– 1/4 tsp cayenne pepper (optional)
– Chopped fresh cilantro, for garnish
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil over medium heat until fragrant and translucent, about 5 minutes.
2. – Add the diced chicken and cook until no longer pink, about 8-10 minutes.
3. – Stir in the white beans, chicken broth, almond/coconut milk, cumin, oregano, salt, white pepper, and cayenne (if using). Bring to a simmer.
4. – Reduce heat and let the chili simmer for 20-25 minutes, stirring occasionally, until thickened to your desired consistency.
5. – Taste and adjust seasoning as needed.
6. – Serve hot, garnished with fresh cilantro.
Notes
– For a creamier chili, you can blend 1 cup of the cooked beans with a bit of broth before adding back to the pot.
– Customize the spice level by adjusting the amount of cayenne pepper.
– This chili freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American