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
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.