Description
This White Chicken Chili recipe is a hearty and flavorful slow cooker meal that is dairy-free and perfect for busy weeknights. It combines tender chicken breasts or thighs with aromatic spices, creamy coconut milk, and fresh lime and cilantro for a delicious twist on traditional chili. Customize it with beans or your favorite toppings for a nutritious and comforting dish.
Ingredients
Scale
Protein and Vegetables
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 6 garlic cloves, minced
Spices and Seasonings
- 2 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
Liquids and Garnish
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
- ½ cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
Optional
- 1 (14-ounce) can white beans, drained and rinsed
Instructions
- Prepare the Ingredients: Dice the onion and bell pepper, finely dice the jalapeno after removing seeds and membranes, mince the garlic, and chop fresh cilantro. Set these aside.
- Cook the Chicken (If Using Stovetop or Instant Pot): Heat 1 tablespoon of avocado or olive oil in a large skillet or Instant Pot on sauté mode. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes per side. Remove and set aside.
- Sauté Vegetables and Spices: In the same pot, add diced onions, bell pepper, jalapeno, and garlic. Cook over medium heat until softened, about 5 minutes. Stir in ground cumin, dried oregano, chili powder, salt, and black pepper to toast the spices for 1-2 minutes.
- Add Liquids and Chicken: Pour in chicken broth and coconut milk, stirring to combine. Return the chicken to the pot, ensuring it is submerged in the liquid.
- Simmer or Slow Cook: For stovetop, bring to a simmer and cook partially covered for about 45 minutes, or until chicken is tender. For slow cooker, cook on low for 7 hours until chicken is fully cooked and tender.
- Shred the Chicken: Remove chicken from the pot and shred it into bite-sized pieces using two forks. Return shredded chicken to the chili and stir well.
- Add Lime and Cilantro: Stir in the juice of half a lime and chopped fresh cilantro. Adjust seasoning with additional salt if necessary.
- Add Optional Beans: If desired, stir in drained and rinsed white beans, and warm through.
- Serve: Ladle the chili into bowls, garnish with fresh cilantro and lime wedges if desired, and enjoy warm.
Notes
- This recipe is naturally dairy-free and can be made without beans for a low-carb option.
- You can add a can of white beans for extra texture and fiber.
- If using stovetop or Instant Pot methods, add oil to brown the chicken and sauté vegetables.
- Adjust the seasoning and spice level with more chili powder or jalapeno to taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with your choice of toppings such as avocado, shredded cheese, or tortilla chips.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 kcal
- Sugar: 3 g
- Sodium: 676 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 58 mg
