Easy Cilantro Lime Chicken Chili
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
- PPaleo
- SFSugar Free
This hearty cilantro lime chicken chili is warming, creamy and comforting. It’s dairy-free with a subtle taste of coconut and lime to blend perfectly with salsa verde and cilantro. It’s a great alternative to traditional beef chili and makes an easy-and-quick, simple yet highly delicious meal.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 1 bell pepper, any color, diced
- 4-5 garlic cloves, minced
- 1 cup broth
- 1 can coconut milk, 13.5 ounces
- 1 can diced green chilies, 7 ounces
- ¼ cup mild salsa verde
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- salt and pepper , to taste
- 2 cans cannellini beans, 15 ounce cans
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 1 can corn, 15 ounces
- 2 cups cooked rotisserie chicken, chopped
- 1 tbsp lime juice, plus wedges for serving
- white bean tortilla chips, sliced avocado, optional for serving
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat; Add onion and peppers and sauté 3-4 minutes. Add in minced garlic and cook for an additional 30 seconds, stirring frequently.
- Add chicken broth, coconut milk, green chilies, salsa verde, and spices; season with salt and pepper to taste. Bring to a slight boil and then reduce heat to medium-low; simmer 10 minutes.
- While the mixture is simmering, drain and rinse cannellini beans in a fine mesh strainer; measure about 1 cup of beans and transfer them into a food processor along with the fresh cilantro and 1/2 cup of broth from the mixture; puree until smooth.
- Add the whole beans, corn and pureed mixture into the pot and stir well; Let simmer; 5 minutes
- Stir in cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.
Equipment
- 1 large pot
- 1 blender, optional