The only dairy included is Greek yogurt, and I tested the recipe by omitting that step, still it was delicious!

Ingredients:

• Spice blend: 1 tsp cumin, 1/2 tsp paprika, 1 T dried oregano, 1/4 tsp cayenne (omit if you don’t want it spicy), 2 tsp chili powder, 1 tsp salt, 1 tsp black pepper

• 14 oz can of corn kernels

• 8 oz diced green chilies (typically 2 cans)

• 30 oz cannellini beans (2 cans)

• 1 can (13.5oz) full fat coconut milk 

• 4 C chicken broth 

• 1 yellow onion, diced

• 3 cloves minced garlic (1.5 tsp)

• 1 lb chicken breast

• 1/2 C fresh cilantro, chopped

• Juice of 1 lime

• 1 C greek yogurt (omit if DF)

• Avocado or olive oil 

Directions

1. Heat 1 T oil over medium high heat in a large pot, once oil is hot add onion, green chilies, garlic and sauté 3-4 min 

2. Add spice blend, stir over heat until everything is evenly coated

3. Add in beans, chicken breast, chicken broth, and coconut milk 

4. Once brought to a boil, reduce to simmer and let cook for 30 min loosely covered

5. Shred chicken breasts, add back into the pot

6. Ladle out about 1C of broth from the chili and use to mix with the Greek yogurt, once combined and not chunky, pour into the chili and stir

7. Add in your lime juice, corn, and cilantro and once evenly heated, ready to serve

I served mine with avocado, tortilla chips, jalapeño slices, and more cilantro! So good and cozy