Chicken Chili Without Beans

You’ll enjoy the change of pace from the  traditional chili recipe when you take your first bite of this richly flavored white Chicken Chili Without Beans! It’s a rich and flavorful chili minus the beans

This is an easy white chicken chili recipe to pull together any night of the week.  It’s loaded with tender bites of chicken simmered in a richly flavored broth.

Chicken Chili Without Beans Recipe

This chili recipe uses lots of fresh vegetables and authentic Mexican seasoning. 

• 1-1/2 pounds, boneless chicken (breast, thighs or a mix of both)
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 carrot, peeled and minced
• 1 celery stalk, minced
• 2 cloves garlic. minced
• 1 teaspoon fresh jalapeño, finely minced
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 2 teaspoons chili powder
• 4 cups organic chicken broth
• 1 14-ounce can full-fat coconut milk
• juice from half of a lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Find printable recipes with the measurements below.

How To Make Chili Without Beans

This easy homemade chili recipe comes together in about 40 minutes start-to-finish.

1. Heat the oil in a Dutch oven over medium heat.
2. Add onions, peppers, celery and carrot.
3. Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
4. Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
5. Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.
6. Remove the chicken from the pan and place on a cutting board.  Shred the chicken and return it back to the Dutch oven.
7. Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 – 15 minutes.
8. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
9. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Looking For More Soup and Chili Recipes To Make?

•  White Bean Chicken Chili
• Chicken Tortilla Soup
• Vegan Tortilla Soup
• Taco Soup
• Caldo de Pollo
• Mexican Chicken Posole
• Black Bean Sou
• Mexican Lentil Soup

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Yield: 4 servings

Chicken Chili Without Beans

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

You'll enjoy the change of pace from the  traditional chili recipe when you take your first bite of this richly flavored white Chicken Chili Without Beans! It's a rich and flavorful chili minus the beans

Ingredients

• 1-1/2 pounds, boneless chicken (breast, thighs or a mix of both)
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 carrot, peeled and minced
• 1 celery stalk, minced
• 2 cloves garlic. minced
• 1 teaspoon fresh jalapeño, finely minced
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 2 teaspoons chili powder
• 4 cups organic chicken broth
• 1 14-ounce can full-fat coconut milk
• juice from half of a lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Instructions

1. Heat the oil in a Dutch oven over medium heat.
2. Add onions, peppers, celery and carrot.
3. Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
4. Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
5. Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.
6. Remove the chicken from the pan and place on a cutting board.  Shred the chicken and return it back to the Dutch oven.
7. Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.
8. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
9. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 775Total Fat: 46gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 207mgSodium: 1226mgCarbohydrates: 22gFiber: 3gSugar: 12gProtein: 71g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.