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.
15.5 ouncescannellini (white) beansrinsed and drained
2½cupsshredded 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.
Notes
For optimal taste and texture, I don't recommend freezing this chili. When coconut milk is frozen, it tends to separate. While it can be stirred to reincorporate, the texture and consistency of the chili will not be optimal.