Healthy White Chicken Chili

This healthy white chicken chili has been one of my favorite soups this winter season! It’s easy, nutritent dense and so delicious! What’s unique chili is that it’s made without any cream, milk or dairy, yet the broth is still so creamy!

The secret? Using delicious chickpeas, in both whole form and then blended to create a rich puree that’s stirred into the soup to replace the cream or milk that’s typically used in most white chicken chili recipes.

Ingredients

• ½ tablespoon avocado oil

• 1 chopped white onion

• 1 tablespoon ground cumin

• 2 teaspoons chili powder

• ¼ teaspoon dried oregano

• 4 cups chicken broth

• 2 cans chickpeas, rinsed and drained

• ¾ teaspoon salt, plus more to taste

• 1 ½ pounds boneless skinless chicken thighs

• ½ cup frozen corn

• 1 medium lime, juiced

• ⅓ cup fresh, chopped cilantro

• For garnish:

• Tortilla strips or chips

• Extra cilantro

• Avocado slices

• Extra lime wedge

Instructions

• Add avocado oil to a large dutch oven or large pot and place over medium high heat. Add onion and cook until softened

• Next stir in cumin, chili powder and dried oregano, then add in chicken broth, 1 can of drained chickpeas, uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.

• After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

• Finally, add the remaining can of rinsed and drained chickpeas and ½ cup water to a blender. Blend until smooth

• Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!