White Chicken Chili

Serves 6

white chili page


  • 1 Tablespoon coconut oil or ghee
  • 1 large white or yellow onion, peel removed and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 Anaheim pepper, seeded and chopped
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1.5 teaspoons ground chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sea salt, divided
  • 4 garlic cloves, peeled and minced
  • 4 cups organic chicken broth
  • 2 (14.5 ounce) cans white beans, drained and rinsed
  • 2 lbs chicken (can choose thighs, breasts, or even a rotisserie chicken, shredded)
  • Juice and zest of 1 lime, + extra lime wedges for garnish
  • 1/2 cup full fat coconut milk
  • 1/4 cup chopped cilantro leaves + extra for garnish


  1. Heat the oil in a large heavy bottom pan or dutch oven over medium heat until hot. Add the onions, peppers, cumin, coriander, chili powder, paprika, and 1/2 teaspoon of the salt. Cook until the vegetables have softened, about 5-6 minutes. Add the garlic and saute for another minute.
  2. Pour in the chicken stock. Add 1 can of the beans and, using a potato masher (or a handheld blender) mash the beans in the pot, creating a thicker texture.
  3. Stir in the remaining beans, shredded chicken, lime juice and zest and bring to a boil. If you prefer a chili with more broth, add 1-2 cups of water. Reduce heat to low and simmer for 20 minutes. Stir in the coconut milk and keep on a low simmer for 5 minutes.
  4. Serve immediately with additional lime wedges and cilantro.