Dairy Free White Chicken Chili

This dairy free white chicken chili is pure comfort in a bowl and a sneaky favorite even among those who usually love cream-based soups. It delivers everything I want in a cold-weather meal with crisp veggies, pulled tender chicken, and layers of warming spices all coming together in a silky broth that owes its richness to coconut milk instead of dairy.

I tried this recipe out of curiosity when a friend visited with a dairy allergy and everyone went back for seconds. Now it is in regular rotation because it suits so many tastes and dietary needs.

Ingredients

• Olive oil: adds flavor and helps cook the veggies always reach for extra virgin for best taste
• Large onion: forms the aromatic base choose one that feels heavy for its size
• Fresh garlic: packs in flavor mince it yourself for biggest punch
• Green bell pepper: brings color and sweet undertones pick one with smooth skin and no soft spots
• Jalapenos: add gentle heat remove seeds for milder chili and use gloves when handling
• Corn kernels: brighten the chili with sweetness use fresh when in season or choose frozen for year round ease
• Cannellini or great northern beans: add body and creaminess use canned for convenience and rinse well to remove excess salt
• Low sodium chicken broth: ensures you control the seasoning go for an organic carton if you can
• Ground cumin and smoked paprika: layer in rich earthiness always choose fresh spices for biggest aroma
• Chili powder and dried oregano: round out the classic chili profile store them away from heat and light for best shelf life
• Fine sea salt and pepper: season the pot evenly taste as you go
• Boneless skinless chicken breasts or thighs: give the chili lots of protein thighs are juicier and harder to overcook
• Canned light coconut milk: makes the chili creamy without any dairy shake or stir it well first
• Lime juice: wakes everything up with needed brightness use fresh for zestiest flavor
• Optional cornstarch plus more coconut milk: let you thicken the chili just the way you like
• Chopped cilantro, avocado, dairy free sour cream, dairy free shredded cheese, tortilla chips or strips: give you fresh crunchy and creamy ways to finish your bowl

Step-by-Step Instructions

Heat the Pot:

Drizzle olive oil into your largest heavy pot and bring to medium heat until it shimmers. Sauté chopped onion gently for two to three minutes you are looking for it to turn translucent without coloring.

Build Aromatics:

Stir in the minced garlic for half a minute until it releases its scent. Add chopped bell pepper and minced jalapenos. Sauté everything together for about five minutes until the peppers are soft but not mushy this is where spicy and sweet flavors begin to emerge.

Add Core Ingredients:

Pour in corn one can of beans rinsed chicken broth cumin smoked paprika chili powder oregano salt and pepper. Stir well and raise heat to bring the pot to a lively boil.

Cook the Chicken:

Nestle raw chicken pieces into the bubbling broth submerging them as much as possible. Turn heat down to medium low cover and let it simmer for fifteen to twenty minutes. The chicken is done when its juices run clear and it registers one hundred sixty five degrees Fahrenheit on a kitchen thermometer.

Shred the Chicken:

Remove the cooked chicken to a cutting board and let it rest for five minutes so juices do not escape. Shred it with two forks into bite sized chunks while keeping the pot covered to hold in flavor.

Mash Beans:

In the meantime mash the remaining one can of beans in a small bowl with a potato masher or fork. This step thickens the chili naturally and adds creaminess.

Finish the Chili:

Return shredded chicken and mashed beans to the pot. Pour in coconut milk and a squeeze of lime juice. Turn the heat back to medium and let the chili bubble gently for about ten more minutes so all the flavors can meld.

Adjust Consistency:

If you want your chili extra thick whisk cornstarch with a hit of coconut milk until smooth and stir into the pot around halfway through the last ten minutes. It will thicken up beautifully as it simmers.

Taste and Top:

Check seasoning one last time adding extra salt or pepper if needed before ladling the chili into bowls. Roll out the toppings bar with cilantro avocado chips and a dollop of dairy free sour cream.

Save

For me the star here is always the coconut milk. I am amazed how such a simple swap gives that dreamy texture everyone craves in chili. My family once brought this to a scout troop campout and even the pickiest kids asked for seconds before we left the table.

Storage Tips

This chili keeps well in a sealed container in the fridge for up to four days. Let it cool before storing and reheat gently on the stove adding a splash of broth or water if it looks too thick. For longer storage freeze individual or family sized portions up to two months. Thaw overnight in the fridge and reheat as usual.

Ingredient Substitutions

Swap chicken thighs for breasts if you love richer flavor. Cannellini and great northern beans are pretty interchangeable but white kidney beans work too. If you do not have coconut milk try unsweetened cashew cream or a splash of your favorite plain unsweetened non dairy milk for a lighter soup. Green chiles can stand in for jalapenos for a milder option.

Serving Suggestions

Set up a toppings bar so everyone builds their own bowl with fresh cilantro sliced radish diced avocado dairy free cheese or crushed tortilla chips. Serve chili with warm cornbread or a pile of tortilla chips for dunking. Spoon any leftovers over baked potatoes or use as a filling for stuffed bell peppers the next day.

Cultural and Family Story

White chicken chili puts a fun spin on classic red chili with its use of white beans chicken and a creamy textured broth. My family always looked forward to a big pot of it after chilly autumn hikes. Instead of the usual competition over spice level it became all about who got the last scoop of creamy goodness.

Frequently Asked Questions About Recipes

→ What gives this chili its creamy texture without dairy?

Canned light coconut milk provides a creamy base, and mashing some beans helps thicken the broth naturally.

→ Can I use chicken thighs instead of breasts?

Yes, both chicken breasts and thighs work well and become tender during simmering.

→ How can I make the chili thicker?

Mix cornstarch with coconut milk and stir it in near the end, or mash additional beans for natural thickening.

→ Are there recommended toppings?

Try fresh cilantro, avocado, tortilla chips, dairy free sour cream, or shredded dairy free cheese for extra flavor.

→ How spicy is this dish?

It includes jalapenos and chili powder for mild heat, but you can adjust the amount to your preference.

→ Can I prepare this in advance?

Yes, the chili reheats well and can be made ahead. Store in the refrigerator and reheat before serving.