This white chicken chili is the kind of cozy bowl that just hits right on a crisp fall day. It’s creamy without being heavy, warming without knocking you out, and packed with protein, fiber, and all the good-for-you ingredients your body actually loves. Think comfort food that still keeps you feeling nourished, balanced, and energized. Perfect for slow evenings, Sunday meal prep, or anytime you want something that feels like a hug in soup form. :) Soup season hates to see me comin!

Ingredients:

-1 tablespoon olive oil or avocado oil.

-1 small yellow onion diced, approximately ¼ cup

-2 cloves garlic finely minced

-2 cups

-1 7-ounce can diced green chilies

-1 ¼ teaspoons

-½ teaspoon

-½ teaspoon

-½ teaspoon ground coriander

-¼ teaspoon

-salt to taste

-freshly ground black pepper to taste

-1 13.5-ounce can unsweetened coconut milk or coconut cream

-½ cup raw cashews

-2 ½ cups cooked, shredded chicken

-2 ½ tablespoons fresh lime juice

Directions:

-Heat large pot over medium-high heat. When pot is warm, add oil and continue warming until oil is hot and shimmery.

-When oil is hot, add diced onion. Sauté onions 4 minutes or until softened, then add minced garlic. Stir to incorporate and sauté garlic 30 seconds or until just fragrant.

-Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper to pot. Stir well to incorporate ingredients. Let mixture come to low boil, then immediately reduce heat to low and simmer 10 minutes.

-After broth mixture has simmered 10 minutes, add cream to pot along with shredded chicken, fresh lime juice, and cilantro. Stir to incorporate and simmer until chicken is warmed through. Taste and adjust seasonings as needed.

*Meal shortcut: rotisserie chicken