Easy Cilantro Lime Chicken Chili

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Easy Cilantro Lime Chicken Chili

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.

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Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the whole beans, corn and pureed mixture into the pot and stir well; Let simmer; 5 minutes
  5. Stir in cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.
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