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!

Dairy-Free White Chicken Chili

Sarah Erickson
A comforting bowl of white chicken chili that is gluten free and dairy free.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6

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

Instructions
 

  • Place a large, heavy-bottom pot over medium heat.
  • Add the avocado oil, diced onion and diced jalepeno. Cook until soft (about 5 minutes), stirring occasionally.
  • 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.
  • 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.
  • Add the chicken.
  • Cover and simmer for 2-25 minutes, stirring regularly.
  • Ladle desired amount into a soup bowl and top with your desired toppings.

Notes

Time Saving Tip: Use rotisserie chicken.
Keyword chicken, chicken salad, chili, dairy free, gluten free, green chilles, sour cream

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