This White Chicken Chili is made with creamy coconut milk, white beans, and mild green chiles. This chili has a delicious warmth and is ready in just 20 minutes.
Chicken Chili with Coconut Milk
White chicken chili is a twist on traditional beef (or pork) chili. It's made with chicken and is more mildly seasoned with cumin and green chiles. Coconut milk adds richness and a delicious creamy consistency to the broth.
This chili is easy enough to whip up for lunch and satisfying enough to serve for dinner. Pair this chili with green chile and cheddar cornbread, tortilla chips, or garlic bread.
Recipe highlights
- Ready in just 20 minutes!
- Fuss-free recipe with rotisserie chicken and pantry staples.
- Full of indulgent, comforting flavor.
If you love chili, try my Better-than-Panera Turkey Chili.
Ingredient notes
- Chicken - Rotisserie (or leftover chicken) adds ease to this recipe.
- White beans - Cannellini beans are nutritious and add a creamy, buttery texture. Small white beans can also be used.
- Coconut milk - A combination of full-fat and light coconut milk gives the broth a wonderfully creamy, indulgent feel without being too heavy.
Recipe note: After testing this recipe with different combinations of chicken broth, cream, and coconut milk, I prefer the end result when made with all coconut milk.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Heat oil in a Dutch oven over medium heat. Add the onions and cook for 5-7 minutes until soft and translucent.
- Add the green chiles, garlic, cumin, salt, and pepper. Stir to combine and cook for another minute.
- Add the coconut milk, white beans, and shredded chicken. Stir and cook for 2-3 minutes until warmed through. Adjust seasoning to taste, if needed.
- Serve with a squeeze of fresh lime and various garnishes.
Garnishes
The best part of chili is adding even more flavor and texture with garnishes. Some of my favorites include:
- Avocado
- Radishes
- Pickled jalapenos
- Sour cream
- Tortilla strips or corn chips
- Scallions, onions, cilantro
- Lime wedges
If you need to get dinner on the table quickly or simply want a comforting meal in a bowl, this coconut milk chili is the recipe for you. With a variety of toppings, you can customize this chili to your liking.
Equipment
Dutch oven | Measuring cups and spoons | Mesh strainer
More soup recipes to try
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
White Chicken Chili with Coconut Milk
Ingredients
- 2 tablespoon olive oil
- 1 cup diced yellow onion
- 4.5 ounces canned green chiles (not drained)
- 1 teaspoon minced garlic
- 2 teaspoons ground cumin
- ½ teaspoon salt (plus more to taste as needed)
- ½ teaspoon black pepper (plus more to taste as needed)
- 13.5 ounces full fat coconut milk
- 13.5 ounces light or low-fat coconut milk
- 15.5 ounces cannellini (white) beans (rinsed and drained)
- 2½ cups shredded cooked chicken
Garnishes
- Scallions or cilantro
- Sour cream
- Pickled jalapenos
- Tortilla strips
- Lime wedges
Instructions
- Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until the onion is soft and translucent. Add the green chiles, garlic, cumin, salt, and pepper. Stir and cook for another minute.
- Add the coconut milk, beans, and chicken. Stir to combine. Heat until warmed through, another 2-4 minutes.
- Taste and adjust the seasoning as needed.
- Serve with a squeeze of fresh lime juice and various garnishes.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment