Description
This delicious White Chicken Chili is perfect for a cold, winter day!
Ingredients
Scale
- 2 tablespoons butter or coconut oil
- 1 12-oz. bag frozen chopped onions
- 2 4-oz. cans diced green chiles
- about 1/2 sweet bell pepper, finely diced
- 4 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
- dash (or more) cayenne pepper
- about 4 cans white beans or the equivalent of soaked, cooked beans (for paleo, try diced sweet potatoes)
- about 4 to 6 cups chicken broth–I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
- 2 tablespoon fresh lime juice
- 2 to 4 cups chopped cooked chicken
- about 1/4 cup chopped fresh cilantro
- about 1–2 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)
Instructions
- Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
- Add spices and seasonings and stir to combine. Cook a few minutes more.
- Add about 1-2 cans of the beans and mash gently.
- Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
- Add lime juice.
- Add diced chicken.
- Add fresh cilantro–I used my new herb scissors. Love them!
- Add remaining beans.
- Finally, add your desired amount of frozen corn.
- Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
- Serve with shredded raw cheddar, sour cream and/or diced avocado.
Notes
- The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.