Dairy Free White Chicken Chili
This creamy, dairy-free white chicken chili is the ultimate cozy comfort meal without the heaviness. Quick enough for weeknights, nourishing enough for family dinner, and packed with flavor thanks to chicken, beans, and a coconut milk base.
Equipment
- Large Pot
Ingredients
Pantry Basics
- 2 tbsp olive oil
- 1 onion medium, diced
- 3 cloves garlic minced
- 1 can green chiles mild or hot
- 4 cups chicken broth low sodium preferred
- 2 cans white beans drained and rinsed; great northern or cannellini
Protein Choices
- 1.5 lbs chicken breasts or chicken thighs; cooked and shredded
Dairy-Free Creaminess
- 1 cup coconut milk full-fat
Seasonings
- 2 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp chili powder adjust to taste
- salt and pepper to taste
- 1 lime juice only
- fresh cilantro optional garnish
Instructions
- Warm olive oil in a large pot over medium heat. Add diced onion and garlic. Sauté until soft and fragrant.
- Add chicken (raw or cooked), cumin, oregano, and chili powder. Stir to coat and lightly toast the spices.
- Pour in chicken broth and stir in the white beans and green chiles. Bring to a simmer.
- If using raw chicken, simmer for about 20 minutes until chicken is fully cooked and shreds easily. If using cooked chicken, simmer for 10 minutes.
- Remove chicken, shred it with two forks, and return it to the pot. Stir to combine.
- Stir in the coconut milk. Let it heat through gently without boiling.
- Finish with lime juice and adjust salt and pepper to taste. Garnish with fresh cilantro if desired.
Notes
For a spicier chili, add diced jalapeños or extra chili powder. Make it vegan by swapping chicken for more beans or jackfruit, and use vegetable broth. This recipe freezes well—double it and save half for later.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 36gFat: 18gSaturated Fat: 8gCholesterol: 85mgSodium: 620mgPotassium: 720mgFiber: 7gSugar: 2gVitamin A: 80IUVitamin C: 14mgCalcium: 60mgIron: 3mg
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