White Chicken Chili

So it’s cold about 15 days a year here in Central Florida.  So when it does actually dip into the 50’s I love to make this recipe.  I’ve never been a fan of red chili, but white chili is so yummy.  It’s brighter and more creamy than it’s Red sister, and I make mine more mild as well.  I figure you can always add hot sauce to it after it’s done if you really want to sweat.  Feel free to use Northen Beans or Cannelli Beans, either way.  My preference in the cannelloni beans since they seem to be softer out of the can. Plus the key is to blend one of the cans of beans, this is how it gets creamy and rich.

White Chicken Chili

Print Recipe

Servings	Prep Time
10-12 servings, 1 1/2 cups or so per serving	15 mins

Cook Time	Passive Time
60 mins	10 mins

Servings Prep Time 10-12 servings, 1 1/2 cups or so per serving 15 mins

Cook Time Passive Time 60 mins 10 mins

White Chicken Chili Print Recipe Servings Prep Time 10-12 servings, 1 1/2 cups or so per serving 15 mins Cook Time Passive Time 60 mins 10 mins Servings Prep Time 10-12 servings, 1 1/2 cups or so per serving 15 mins Cook Time Passive Time 60 mins 10 mins

Ingredients

• 1 cups Chopped yellow onion
• 1 small can Green Chilis
• 1 cup Chopped green onion
• 3 cups Organic Chicken Broth
• 4 cans White Beans
• 4 cups Pulled Chicken
• 2 tsp Chili Powder
• 1/2 tsp Cayenne Powder
• 1 tsp Cumin
• 1 tbsp Paprika
• 1 tbsp Sumac
• 1 tbsp Sea Salt
• 1 tbsp Cracked Pepper
• 1/2 cup Fresh lime juice
• 1/2 cup Chopped Cilantro loosely packed
• 1 cup Cauliflower cream sauce can sub coconut milk
• 1/4 cup White Rice Flour
• 1/2 cup Lukewarm water to make slurry
• 3/4 cup Coconut Cream
• Salt and Pepper to taste

Servings: servings, 1 1/2 cups or so per serving

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.

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