Dairy Free White Chicken Chili
Cozy up to a bowl of this delicious dairy free white chicken chili! Hearty, healthy and easy to make, it’s delightfully creamy without any cream cheese or actual cream. Loaded with fresh veggies, tender chicken and just the right amount of spice, it’s sure to become a family favorite. Gluten free and soy free.
Say hello to the ultimate comfort food – this incredible dairy free white chicken chili.
Warm, hearty and packed with flavor, it’s like a hug in a bowl. Making it absolutely perfect for cozy winter days.
Now, classic chili is super easy to make dairy free – you usually only need to re-think certain toppings.
But white chicken chili? That’s a bit of a different story.
So, let’s break this down.
Classic chili is made with a tomato base whereas white chili features a broth base, white beans and then something to make it a hint creamy – usually cream cheese, heavy cream or sour cream.
All of which are of course a no go when you can’t do dairy.
Which brings us to today’s version.
And thanks to some coconut milk + mashed white beans, you get that same dreamy base without the need for any fancy substitutes.
I call that a win.
How To Make
So, let’s chat about how this dish goes down:
Soften veggies. First up, we’ll add an onion, bell pepper and some jalapeno to a stockpot and cook until nice and tender.
Add flavorings. Next, we’ll stir in some broth, white beans, corn kernels and plenty of warm spices.
Poach chicken. We’ll bring the mixture to a boil, then add in some chicken breasts (or thighs) and simmer until cooked all the way through.
Add creaminess. Finally, we’ll shred the cooked chicken and return it to the pot along with a can of mashed white beans, some coconut milk and lime juice, and let everything simmer for just a few more minutes to allow the flavors to meld.
The hardest part? Waiting for it to cool slightly before piling high with lots of toppings.
Tips & Tricks
- If you are sensitive to spice, remove both the seeds AND membranes from your jalapenos. With that said, I personally don’t find this chili overly spicy as written but you do you.
- Exactly how quick the chicken will poach in the liquid will depend on the thickness of your breasts or thighs. The best way to check for doneness is with an instant read thermometer.
- Now, I know mashing one of the cans of beans seems a bit odd but it actually helps thicken up the chili and add a bit of creaminess. So don’t skip this step.
- If you can’t have coconut milk, I think oat milk would make a good substitute as it tends to be a bit thicker and creamier than almond milk, soy milk, etc.
- And finally, this is one of those dishes where the toppings really add something. So have fun and don’t be skimpy!
How To Store
Fridge: Let the chili cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Freezer: Let the chili cool completely then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge when ready to enjoy.
Additional Dairy Free Soup Recipes:
- Dairy Free Chicken and Wild Rice Soup
- Sweet Potato Turkey Chili
- Dairy Free Broccoli Soup
- Dairy Free Tomato Soup
- Dairy Free Zuppa Toscana
- Dairy Free Pumpkin Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free White Chicken Chili
Cozy up to a bowl of this delicious dairy free white chicken chili! Hearty, healthy and easy to make, it’s delightfully creamy without any cream cheese or actual cream. Loaded with fresh veggies, tender chicken and just the right amount of spice, it’s sure to become a family favorite.
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 2 medium jalapenos, seeded and minced
- 1 cup fresh or frozen corn kernels
- 2 (15 ounce) cans cannellini or great northern beans, drained, rinsed & divided
- 2 ½ cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- 1 ½ pounds boneless skinless chicken breasts OR thighs
- ¾ cup canned light coconut milk, shaken or stirred well
- juice of ½ a lime
Optional for thickening:
- 1 tablespoon cornstarch
- 2 tablespoons canned light coconut milk, shaken or stirred well
Topping ideas:
- chopped fresh cilantro
- sliced or diced avocado
- dairy free sour cream
- dairy free shredded cheese
- tortilla chips or strips
Instructions
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the bell pepper and jalapeno and continue to cook for about 5 minutes, until tender.
- Stir in the corn kernels, ONE can of the beans, the broth, cumin, paprika, chili powder, oregano, salt and pepper. Bring the mixture to a boil, then add in the uncooked chicken (submerging it in the liquid as best you can).
- Reduce the heat to medium low then cover the pot and cook for about 15 to 20 minutes, or until the chicken is cooked through and registers 165ºF on an instant read thermometer. Remove from the heat, then transfer the chicken to a cutting board. Let rest for about 5 minutes, then shred with two forks.
- Meanwhile, add the remaining one can of beans to a small bowl and mash with a potato masher or fork. Add to the pot, along with the shredded chicken, coconut milk and lime juice. Turn the heat back on to medium and let cook for 10 minutes longer, to allow the flavors to meld.
- {If you want to thicken the chili slightly, whisk together the cornstarch and 2 tablespoons coconut milk. Add to the pot and simmer for about 5 minutes - it will thicken the mixture up a bit more. I like to add about halfway through the 10 minutes in step #4.}
- Taste and adjust the salt / pepper as needed (I usually add a bit more salt), then serve with your desired toppings!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 662mgCarbohydrates: 30gFiber: 5gSugar: 8gProtein: 44g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. The listed info is ONLY for the chili base (not any optional toppings).
Any kind of chili is GREAT, esp. in those cold winter days. This looks warming, flavoursome and very tasty.
I’m with you!