White Chicken Chili
Servings Prep Time
10-12servings, 1 1/2 cups or so per serving 15mins
Cook Time Passive Time
60 mins 10 mins
Servings Prep Time
10-12servings, 1 1/2 cups or so per serving 15mins
Cook Time Passive Time
60 mins 10 mins
Ingredients
  • 1cups Chopped yellow onion
  • 1small can Green Chilis
  • 1cup Chopped green onion
  • 3cups Organic Chicken Broth
  • 4cans White Beans
  • 4cups Pulled Chicken
  • 2tsp Chili Powder
  • 1/2tsp Cayenne Powder
  • 1tsp Cumin
  • 1tbsp Paprika
  • 1tbsp Sumac
  • 1tbsp Sea Salt
  • 1tbsp Cracked Pepper
  • 1/2cup Fresh lime juice
  • 1/2cup Chopped Cilantroloosely packed
  • 1cup Cauliflower cream saucecan sub coconut milk
  • 1/4cup White Rice Flour
  • 1/2cup Lukewarm waterto make slurry
  • 3/4cup Coconut Cream
  • Salt and Pepper to taste
Instructions
  1. In a large pot, add a few tablespoons of olive oil and bring to medium heat. Sauté the yellow onion, green chilis, green onions till translucent. Add the chicken broth and bring to a simmer for about 10 mins.
  2. Add pulled chicken and all the spices. Next add 3 of the cans of beans, be sure to drain the water. Bring back up to a simmer for another 20 mins or so.
  3. Once the beans are really soft and the flavor is infused, add the lime juice, cilantro, cauliflower cream sauce and stir well. Blend the remaining the can of beans in a food processor with a few tbsp of olive oil – add to chili.
  4. Then create a slurry in a 2 cup mixing bowl using a small whisk with lukewarm tap water and the rice flour. Add to chili and mix well. Cook another 10 – 15 mins.
  5. Lastly, add the coconut cream and finish with salt and pepper to taste. I like to top my bowl with extra diced cilantro, chilled coconut cream and some chilula hot sauce.