White Chicken Chili with Coconut Milk and Cashews Recipe
This White Chicken Chili is a creamy, flavorful soup made with shredded chicken, spices, and a smooth cashew-coconut cream base. It balances mild heat from green chilies and cayenne with fresh lime and cilantro, finished with creamy avocado slices for a comforting yet vibrant dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 1 tablespoon neutral oil (olive oil, avocado oil, etc.)
- 1 small yellow onion, diced (approximately ¼ cup)
- 2 cloves garlic, finely minced
- 2 cups chicken broth
- 1 7-ounce can diced green chilies
Spices
- 1 ¼ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
Cream Base
- 1 13.5-ounce can unsweetened coconut milk (or coconut cream)
- ½ cup raw cashews
Chicken
- 2 ½ cups cooked, shredded chicken
Finishing Touches
- 2 ½ tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro (plus more for serving)
- Sliced or diced avocado (for serving)
Instructions
- Heat the oil and sauté onions: Heat a large pot over medium-high heat. Once hot, add the neutral oil and warm until it becomes hot and shimmery. Add the diced onion and sauté for about 4 minutes until it softens.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add broth, chilies, and spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a low boil, then immediately reduce the heat to low and let simmer for 10 minutes.
- Prepare the cashew-coconut cream: While the soup simmers, combine the coconut milk (or coconut cream) and raw cashews in a high-speed blender. Blend until completely smooth and creamy.
- Incorporate cream and chicken: After the broth mixture has simmered, add the cashew cream to the pot along with the shredded chicken, fresh lime juice, and chopped cilantro. Stir thoroughly to combine and let the chili simmer until the chicken is warmed through. Taste and adjust seasoning as needed.
- Serve: Divide the chili into bowls and garnish with additional cilantro and sliced or diced avocado. Serve immediately for the best flavor and texture.
Notes
- You can substitute coconut cream for a richer and thicker cream base.
- Use cooked chicken leftover from roasting or poaching for convenience. Slow-cooked chicken also works well.
- Adjust cayenne pepper amount to control heat level.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a dairy-free and gluten-free meal, this recipe uses coconut milk and avoids wheat-based thickeners.
Keywords: White Chicken Chili, creamy chicken chili, healthy chicken soup, dairy-free chili, gluten-free chili, coconut milk chili, cashew cream chili
