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–+ servings
Teriyaki Chicken Rice Bowl topped with vegetables and sesame seeds

Dairy Free White Chicken Chili

A creamy, dairy-free chili packed with chicken, white beans, and robust spices, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Mexican
Servings 6 servings

Ingredients
  

Chicken Base

  • 2 lbs boneless, skinless chicken breasts Lean protein
  • enough to cover Water Moisture
  • 1 tbsp salt Enhances flavor
  • ½ tsp pepper Adds mild heat
  • 1 tsp garlic powder Adds savory flavor
  • 2 tsp oregano Herbal aroma

Vegetables and Aromatics

  • 1 tbsp avocado oil For sautéing
  • 1 yellow onion, diced Sweetness and texture
  • 5 cloves garlic, minced Pungent flavor
  • 2 (4oz) cans Hatch green chiles Adds mild heat and flavor
  • 1 jalapeño, seeded and diced Adds spice
  • 1 lime, juice and zest Fresh acidity

Main Ingredients

  • 1 can fire-roasted tomatoes Smoky flavor
  • 2 cans white beans Drain one can, mash the other for creamy texture
  • 1 can corn, drained Sweetness and texture
  • 4 cups chicken broth Base flavor
  • 1 cup coconut milk Added last for creamy consistency

Spices

  • 2 tsp cumin Earthy flavor
  • 1 tsp paprika Smoky depth
  • 1 tsp oregano Herbal notes
  • ½ tsp coriander Citrusy undertone
  • ¼ tsp cayenne pepper Optional; adds spicy kick
  • ½ tsp chili powder Additional warmth
  • ½ tsp salt Enhances flavors

Garnishes

  • to taste Tortilla chips For serving; adds crunch
  • 1 Avocado, sliced For serving; adds creaminess
  • to taste Fresh lime wedges For serving; adds acidity
  • to taste Fresh cilantro, chopped For serving; adds freshness

Instructions
 

Preparation

  • Start by boiling your chicken in a large pot, making sure the water covers it completely. Add salt, pepper, garlic powder, and oregano to the pot and let the chicken boil for about 20 minutes until fully cooked. Remove the chicken, shred it, and set it aside.

Cooking

  • In the same pot, heat avocado oil over medium heat. Sauté diced onion for about 5 minutes until soft and translucent.
  • Incorporate minced garlic, green chiles, and jalapeño; sauté for an additional 2 minutes.
  • Pour in fire-roasted tomatoes, both mashed and whole white beans, and drained corn. Add chicken broth and spices; stir well and bring to a gentle simmer.
  • Add back the shredded chicken and allow it to cook for an additional 10 to 15 minutes.
  • Reduce heat and carefully stir in the coconut milk, heating through for about 5 minutes without boiling.

Serving

  • Serve hot, topping each bowl with tortilla chips, avocado slices, lime wedges, and chopped cilantro.

Notes

Flavor improves overnight; perfect for meal prep. Adjust heat level as desired by adding more jalapeños or cayenne pepper.

Nutrition

Serving: 1g
Keyword Chicken Chili, Chili, comfort food, Dairy Free, White Bean Chili
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