Ingredients

• 1 tablespoon avocado oil

• 1 ½ pounds boneless skinless chicken thighs or breast

• 1 teaspoon salt, plus more to taste

• 6 cloves garlic, minced

• 1 yellow onion, diced

• 1 teaspoon dried oregano

• 1 tablespoon cumin

• 2 bay leaves

• ¼ teaspoon red pepper flakes (optional)

• 2 – 15.5oz cans white beans, drained and rinsed

• 2 – 4oz cans green chilies

• ¼ cup lime juice

• 2 cups low-sodium chicken broth

• 1 cup full-fat coconut cream

• 1 cup corn kernels

Method

1. Heat a large heavy-bottomed pot over medium-high heat. Season each side of the chicken liberally with the salt. Sear the chicken for 4-5 minutes on each side until browned and then remove from the pot.

2. Lower the heat to medium and add the diced onion and minced garlic to the pot. Saute for 2-3 minutes until fragrant and the onions begin to soften and become translucent.

3. Add the dried oregano, cumin, bay leaves, red pepper flakes (if using) and saute for an additional minute.

4. Next, add the white beans, green chilies, chicken broth, and lime juice to the pot. Stir until well combined. Add the chicken back to the pot, bring the chili to a boil, and then reduce the heat to a simmer. Cover and let the chili simmer for 20 minutes.

5. After the chili has simmered, remove the chicken from the pot, use two forks to shred the meat, and then add the shredded chicken back to the pot.

6. Next, stir in the coconut cream and corn kernels. Give the chili a taste and adjust the seasoning as needed. Let the chili simmer for another five minutes until everything is heated through.

7. Serve the chili topped with green onions, cilantro, and any toppings of your choice.

From allthehealthythings.com