This dairy-free white chicken chili is just as rich and comforting as the original—without a drop of dairy. It’s made creamy with coconut milk or dairy-free yogurt and packed with chicken, white beans, and chili spices. It’s the allergy-friendly comfort bowl you’ll crave on repeat.
Why This Recipe Works
It nails the cozy chili texture and flavor without any cream or cheese:
- Dairy-Free & Delicious: No one will miss the cheese.
- Creamy Base: Coconut milk or plain dairy-free yogurt adds the richness.
- One Pot: Easy cleanup and prep.
- Versatile: Great for gluten-free, Whole30, or paleo tweaks.
Ingredients
- Cooked Shredded Chicken – Use rotisserie or leftovers.
- White Beans – Cannellini or Great Northern.
- Green Chiles – Mild heat and zing.
- Garlic & Onion – For a savory base.
- Chicken Broth – Flavorful and hearty.
- Full-Fat Coconut Milk or Dairy-Free Yogurt – Creamy dairy-free substitute.
- Olive Oil – For sautéing.
- Spices – Cumin, oregano, chili powder, black pepper.
- Lime Juice – Adds brightness.
- Optional Add-ins – Corn, spinach, or cauliflower rice.
How to Make Dairy-Free White Chicken Chili
- Sauté Aromatics: In a large pot, cook onion and garlic in olive oil.
- Add Main Ingredients: Stir in beans, chiles, chicken, broth, and spices.
- Simmer: Let everything cook for 20–25 minutes to meld.
- Stir in Coconut Milk: Or use dairy-free yogurt for a tangier finish.
- Brighten Up: Stir in lime juice.
- Serve: Add toppings like avocado, cilantro, or crushed plantain chips.
Tips and Variations
- Coconut Allergy? Use cashew cream or dairy-free yogurt.
- Thicker Chili: Blend a portion of the beans.
- Add Greens: Spinach or kale make great stir-ins.
- Make It Spicy: Add jalapeños, hot sauce, or cayenne.
Serving Suggestions
Toppings
Avocado, lime, sliced green onions, cilantro, dairy-free cheese.
Sides
Cauliflower rice, plantain chips, or gluten-free cornbread.
Leftovers
Refrigerate and reheat gently. The flavors get even better!
Dairy-Free White Chicken Chili
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Servings: 4–6
This dairy-free white chicken chili is just as rich and comforting as the original—without a drop of dairy. It’s made creamy with coconut milk or dairy-free yogurt and packed with chicken, white beans, and chili spices.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups chicken broth
- 1 cup full-fat coconut milk or plain dairy-free yogurt
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- Salt, to taste
- Optional: 1 cup corn, spinach, or cauliflower rice
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and soft, about 3–4 minutes.
- Add shredded chicken, beans, green chiles, chicken broth, and all spices. Stir to combine.
- Bring to a simmer and cook for 20–25 minutes, stirring occasionally.
- Turn off heat and stir in coconut milk or dairy-free yogurt. Mix until smooth.
- Add lime juice, taste, and adjust seasoning.
- Serve warm with your favorite toppings.
Notes
Leftovers: Store in the fridge for up to 4 days or freeze for later.
No Coconut? Substitute with cashew cream or more yogurt.
Creamier Texture: Blend a cup of the beans before adding.
Add Greens: Stir in spinach or kale near the end of cooking.
