Chili with Coconut Milk, White Beans, and Chicken - this comforting chili can be prepared in 30 minutes. With minimal prep and loads of flavor, this easy chili will take the chill out of a cold winter day.
Chili with Coconut Milk
Chili is the perfect meal to warm the soul on a cold winter day. Especially, when it can be ready in 30 minutes and is made in one pot. Easy prep and easy clean-up is always a win. Swap in rotisserie chicken for the boneless chicken tenders for even more convenience.
Ingredients
I love the flavors in this chili. Onion is always a great start to any soup. Cumin provides nice warmth and green chiles add a little spice. The coconut milk adds silkiness along with wonderful coconut flavor.
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. To keep the chili from being too heavy or rich, I used a blend of full-fat and low-fat coconut milk. The result is just delicious!
Garnishes for White Chicken Chili
One of the best things about chili is the toppings. It's so fun to add different flavors and textures. Coconut milk chili is no exception. I added lots of great garnishes that really enhance the flavor of the chili.
- radishes
- avocado
- pickled jalapenos
- sour cream
- corn chips
- scallions and/or 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, customize this chili to your liking. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry. I love to hear from you and see what you are making.
More soup recipes to try
- Tortellini Sausage and Kale Soup
- Zuppa Toscana Soup {Homemade Olive Garden}
- Loaded Potato Gnocchi Soup
- Corn and Andouille Soup with Gnocchi and Smoked Paprika
- Easy Homemade Tomato Soup
- Chunky Vegetable Soup with Tortellini
Coconut White Bean Chicken Chili
Ingredients
- 1 pound boneless skinless chicken tenders
- 1 tablespoon butter
- 1 tablespoon olive oil
- cumin for seasoning chicken
- salt and pepper for seasoning chicken
- ½ onion, yellow or red chopped
- 4.5 ounces canned green chiles
- ½ teaspoon garlic minced
- 1 teaspoon cumin
- 15.5 ounces white beans rinsed and drained
- 13.5 ounces coconut milk (full fat)
- 13.5 ounces coconut milk (light or low fat)
Garnishes
- radishes sliced
- avocado sliced
- sour cream
- scallions or cilantro chopped
- corn chips
- pickled jalapenos
- lime wedges
Instructions
- In a large heavy-bottomed pot set over medium heat, add the butter and oil. Season both sides of the chicken tenders with a pinch or two of cumin, salt, and pepper. Add the chicken to the pot. Cook 4-5 minutes per side until golden brown and the internal temperature of the chicken is 165 degrees. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium-low and add the onion to the pot. Cook until softened and translucent, about 2-3 minutes. Add the garlic and cook for one minute. Stir in the green chiles and cumin. Add white beans and coconut milk and simmer for 5 minutes.
- Meanwhile, chop or shred the cooked chicken. Add back to the pot, along with any juices that collected on the plate. Cook for another minute.
- Ladle the soup into bowls and serve with assorted garnishes.
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