Dairy-Free White Chicken Chili
Discover the ultimate comfort food with this Dairy-Free White Chicken Chili, a creamy and satisfying twist on a classic favorite that’s perfect for a cozy dinner. Made without dairy, this recipe uses rich, unsweetened coconut milk to deliver a velvety texture alongside tender shredded chicken, hearty white beans, and the mild heat of green chilies. Infused with warm, smoky spices like cumin, chili powder, and paprika, this chili packs bold flavor in every bite while remaining light and dairy-free. With a quick prep time of 15 minutes and a simmering session that melds all the flavors together, this one-pot meal is ideal for busy weeknights or game day gatherings. Serve it with fresh lime juice, cilantro, creamy avocado slices, or crunchy tortilla chips to make it a standout dish. Perfect for anyone seeking a wholesome gluten-free and dairy-free dinner option, this White Chicken Chili is bound to become a new family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 cups Cooked shredded chicken (rotisserie or poached)
- 2 15-ounce cans Canned white beans (such as cannellini or great northern), rinsed and drained
- 1 4-ounce can Canned green chilies
- 4 cups Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 13.5-ounce can Canned coconut milk (unsweetened full-fat)
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 medium Sliced avocado (optional, for garnish)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the shredded chicken, white beans, green chilies, and chicken broth to the pot. Stir to combine.
Season with cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Once the chili has thickened slightly, stir in the canned coconut milk and lime juice. Allow to simmer for another 5 minutes.
Taste and adjust seasonings if needed.
Serve the white chicken chili hot, garnished with fresh cilantro and sliced avocado if desired. Pair with tortilla chips for added crunch.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6678 mg | 290% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 14.2 g | ||
| Protein | 291.4 g | 583% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6757 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
