Creamy while ditching the usual dairy, this nightshade free white chicken chili has all the comfort food vibes of the original, without the heaviness!
SOAK: Measure the cashews into the bottom of a blender pitcher and cover with just-boiled or very hot water. Leave to soak, with the lid on, while you start the white chicken chili base.
SOFTEN: Heat a dutch oven over low medium and add the avocado oil. When the oil is hot, add the diced yellow onion and cook, stirring occasionally, until it starts to soften but not brown, about 5 – 10 minutes or so. Finely slice the green onions & add the white & light green parts & crushed garlic to the dutch oven. Reserve the sliced green tops for serving later.
SIMMER: Cook for a minute or two, until the garlic is fragrant but not browning, then add the oregano, cumin, sea salt, granulated garlic (yes, I like to use both), coriander & both white and black pepper. Cook a minute or so, then add 3 cups / 720 milliliters of the chicken broth. Stir occasionally and gently bring the broth to a simmer while you make the cashew cream.
BLEND: Strain off and discard the water from the cashews, then return the drained cashews to the blender pitcher. Add 1/2 cup / 120 milliliters of very hot or just-boiled water and blend on high until thick, creamy & smooth. Add the remaining chicken broth 1/2 cup / 120 milliliters at a time, blending until smooth and creamy. The cashew mixture should look and pour like traditional dairy milk at this point, see notes.
HEAT: Stir the cashew cream through the broth-y white chicken chili base in the dutch oven a little at a time until it is smooth and glossy. Add the shredded chicken and bring the white chicken chili to a gentle simmer, then add the corn (if using) and lime juice. Cook until heated through and thickened, about 10 minutes. Taste and adjust lime juice & salt if needed.
SERVE: Ladle the white chicken chili into bowls and top with the reserved green onion tops, cilantro, avocado, pepitas and lime wedges to serve.