Description

Indulge in a comforting and dairy-free twist on classic white chicken chili. This easy recipe is packed with tender chicken, creamy white beans, and bold flavors that will warm you from the inside out.

Ingredients

– 1 lb boneless, skinless chicken breasts, cubed

– 2 cans (15 oz each) white beans, drained and rinsed

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tsp ground cumin

– 1 tsp dried oregano

– 1 tsp chili powder

– 1/2 tsp ground coriander

– 1/4 tsp cayenne pepper (optional, for heat)

– 4 cups chicken broth

– 1 cup unsweetened almond milk

– Salt and pepper to taste

– Chopped cilantro, lime wedges, and tortilla strips for serving

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Instructions

1. – In a large pot or Dutch oven, sauté the onion over medium heat until translucent, about 5 minutes.

2. – Add the garlic and sauté for an additional minute until fragrant.

3. – Stir in the cubed chicken and cook until lightly browned, about 5-7 minutes.

4. – Add the white beans, cumin, oregano, chili powder, coriander, and cayenne (if using). Stir to combine.

5. – Pour in the chicken broth and almond milk. Bring the mixture to a simmer and cook for 20-25 minutes, until the chicken is cooked through and the flavors have melded.

6. – Season with salt and pepper to taste.

7. – Serve hot, garnished with chopped cilantro, lime wedges, and crispy tortilla strips.

Notes

– For a thicker chili, you can mash some of the beans against the side of the pot.

– Adjust the spice level by adding more or less cayenne pepper.

– Swap out the almond milk for another dairy-free milk alternative, such as cashew or oat milk.

Prep Time: 10
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American