White Chicken Chili

This White Chicken Chili recipe is wholesome, creamy, and delicious! The creaminess comes from blended chickpeas rather than a dairy source used in many other creamy soup recipes. This one is completely dairy and gluten-free! I've included both a stove top option (for those looking for a quick weeknight dinner) and a slow cooker option (for those who have more time or use their weekends to meal prep). Enjoy!

INGREDIENTS:

3 c. shredded, cooked chicken breast
1/2 tbsp. olive oil
1 white onion, diced
1 can mild green chiles
1 tbsp. cumin
2 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. oregano
4 c. chicken broth
2 (15oz.) cans chickpeas, rinsed and drained
1/2 c. water
3/4 tsp. salt, plus more to taste
black pepper, to taste
1/2 c. frozen corn
1 lime, juiced
1/3 c. fresh cilantro
Optional toppings: avocado or tortilla chips (Siete is my favorite kind!)

INSTRUCTIONS:

Add one can of chickpeas and 1/2 c. of water to the blender. Blend until smooth.
Heat olive oil in a large pot over medium high heat.
Add onion and green chiles, cooking until soft, about 5 minutes.
Add in the cumin, chili powder, coriander, and oregano. Stir to coat the onion and chiles, for about 30 seconds. Then, add in the chicken broth, blended chickpeas, can of chickpeas, salt, and pepper. Simmer on low for 20-30 minutes.
After everything has simmered, add in the chicken, corn, lime juice, and cilantro. Allow to cook for 5-10 more minutes and then garnish with the toppings of your choosing.

*Slow Cooker Option: This recipe can easily be made in the slow cooker if you have extra time! Simply swap the cooked chicken for 1.5 lbs raw chicken breasts or thighs. Combine all ingredients in your slow cooker, except lime and cilantro. Cook on low 6-7 hours. Shred the chicken and add the cilantro and lime in the last 5 minutes of cooking.