White Chicken Chili Bake

White Chicken Chili Bake Recipe

By Brenda Kitchen

A lighter, fresher version of traditional tomato chili, this dish is thick, creamy, and bursting with flavors of cumin and lime.

Prep time: 10 Minutes, Cook time: 25 Minutes, Total time: 35 Minutes
Yield: 4-6 SERVINGS

Ingredients:

• 1/2 red onion, chopped
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• 1/2 tsp oregano
• 2 cups chicken broth*
• 1/2 cup coconut milk
• juice of 1 lime, plus more lime wedges for serving
• 1 1/2 tsp arrowroot flour*
• salt & pepper, to taste
• 1-2 lbs boneless, skinless chicken (breasts, thighs, or rotisserie chicken), fully cooked and chopped or shredded
• 12 oz “riced” cauliflower*
• 3 eggs
• avocado oil, for cooking
• optional garnish:  chopped cilantro, hot sauce, sliced avocado

Tool :

• large sauté pan
• 9 x 13" baking dish

Next Instructions Here

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