Easy Cilantro Lime Chicken Chili

Name: Easy Cilantro Lime Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 tbsp extra-virgin olive oil; 1 small onion; 1 bell pepper; 4-5 garlic cloves; 1 cup broth; 1 can coconut milk; 1 can diced green chilies; ¼ cup mild salsa verde; 2 tsp dried oregano; 1 tsp cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground coriander; salt and pepper; 2 cans cannellini beans; ¼ cup fresh cilantro; 1 can corn; 2 cups cooked rotisserie chicken; 1 tbsp lime juice; white bean tortilla chips, sliced avocado

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Main Course, Soup, Dinner
Cuisine
American, International

Easy Cilantro Lime Chicken Chili

Iris Warren

Report

This hearty cilantro lime chicken chili is warming, creamy and comforting. It’s dairy-free with a subtle taste of coconut and lime to blend perfectly with salsa verde and cilantro. It’s a great alternative to traditional beef chili and makes an easy-and-quick, simple yet highly delicious meal.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 tbsp extra-virgin olive oil
1 small onion diced
1 bell pepper any color, diced
4-5 garlic cloves minced
1 cup broth
1 can coconut milk 13.5 ounces
1 can diced green chilies 7 ounces
¼ cup mild salsa verde
2 tsp dried oregano
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground coriander
salt and pepper to taste
2 cans cannellini beans 15 ounce cans
¼ cup fresh cilantro chopped, plus extra for garnish
1 can corn 15 ounces
2 cups cooked rotisserie chicken chopped
1 tbsp lime juice plus wedges for serving
white bean tortilla chips, sliced avocado optional for serving

Add to Shopping List

Instructions

Heat olive oil in a large Dutch oven or pot over medium-high heat; Add onion and peppers and sauté 3-4 minutes. Add in minced garlic and cook for an additional 30 seconds, stirring frequently.
Add chicken broth, coconut milk, green chilies, salsa verde, and spices; season with salt and pepper to taste. Bring to a slight boil and then reduce heat to medium-low; simmer 10 minutes.
While the mixture is simmering, drain and rinse cannellini beans in a fine mesh strainer; measure about 1 cup of beans and transfer them into a food processor along with the fresh cilantro and 1/2 cup of broth from the mixture; puree until smooth.
Add the whole beans, corn and pureed mixture into the pot and stir well; Let simmer; 5 minutes
Stir in cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.