Dairy-Free White Chicken Chili

If you’re looking for a quick and healthy weeknight meal that your entire family will love, you’re in for a treat. This creamy, comforting chili comes together in less than 30 minutes, making it the perfect choice for busy weeknights or cozy weekends.

You’ll be amazed that the dairy-free substitutions don’t compromise on taste, allowing everyone to enjoy its creamy goodness. With a luscious blend of tender chicken, hearty white beans, zesty green chilies, and aromatic spices, this chili is a flavorful masterpiece that’s both comforting and nutritious.

Whether you’re a seasoned cook or a kitchen novice, you’ll find this recipe a breeze to prepare. So gather your ingredients, set the table, and get ready to savor the warm, satisfying taste of our Dairy-Free White Chicken Chili. It’s a wholesome, family-friendly dish that’s sure to become a new favorite in your household. Let’s dive in!

Sarah Erickson

Dairy-Free White Chicken Chili

A comforting bowl of white chicken chili that is gluten free and dairy free.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tablespoons avocado oil
• 1 large yellow onion diced
• 1 jalepeno seeded and minced
• 4 cloves garlic minced
• ¼ cup mild diced green chiles
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 cups shredded chicken
• 2 cans cannellini beans
• 4 cups chicken stock
• 1 can full fat coconut milk
• 2 limes juiced

Dairy-Free White Chicken Chili

• 2 tablespoons avocado oil
• 1 large yellow onion diced
• 1 jalepeno seeded and minced
• 4 cloves garlic minced
• ¼ cup mild diced green chiles
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 cups shredded chicken
• 2 cans cannellini beans rinsed
• 4 cups chicken stock
• 1 can full fat coconut milk
• 2 limes juiced

For serving:

• Fresh cilantro
• Lime wedges
• Fresh jalepeno slices
• Shredded cheese dairy-free
• Sour cream dairy-free (or use unflavored plant-based yogurt)
• Tortilla chips corn or grain free

Method

 

1. Place a large, heavy-bottom pot over medium heat.
2. Add the avocado oil, diced onion and diced jalepeno. Cook until soft (about 5 minutes), stirring occasionally.
3. Add minced garlic, green chilis, and spices: oregano, cumin, chili powder, salt and pepper. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
4. Add the beans and chicken stock. Using an immersion blender, blend the soup until about half of the beans are pureed, leaving the remaining beans whole. A counter top blender can also be used for this step.
5. Add the chicken.
6. Cover and simmer for 2-25 minutes, stirring regularly.
7. Ladle desired amount into a soup bowl and top with your desired toppings.

Notes

Time Saving Tip: Use rotisserie chicken.