Creamy, flavorful, and dairy-free
White chicken chili made with coconut milk, white beans, green chiles, and tender chicken. Perfect for meal prep, tailgates and cozy weeknight dinners! Versatile cooking, use the stove or a crock pot!
It’s Chili Season!
This creamy dish is packed with tender chicken, hearty white beans, and a hint of spice, all simmered together for the ultimate comfort food. And don’t worry—while it may seem like a lot of ingredients, they’re all simple items you can easily find at your local grocery store. Plus, this recipe is versatile, making it easy to prepare ahead or even tweak the recipe for your preferences!
Ingredients
For the Chicken:
- 2lbs chicken breasts (boneless, skinless)
- Water (enough to cover the chicken in a pot)
- 1 tbsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 tsp oregano
Produce:
- 1 tbsp avocado oil
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 2 (4oz) cans Hatch green chiles
- 1 jalapeño (seeded and diced)
- 1 lime (juice and zest)
- 1 can fire-roasted tomatoes
- 2 cans white beans (drain one can, mash the other)
- 1 can corn (drained)
Liquids:
- 4 cups chicken broth
- 1 cup coconut milk (added last)
Spices:
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp coriander
- ¼ tsp cayenne pepper (optional)
- ½ tsp chili powder
- ½ tsp salt
Toppings:
- Fresh cilantro (chopped)
- Tortilla chips
- Avocado
- Fresh Lime Wedges
First, let me tell you how easy (and fun) this shredding tool is!
Chicken Shredder
Quick Shreds: Easily shred chicken, pork, or veggies with the rotating design and see-through lid for perfect control.
No Slips: The non-slip base and comfy handle make shredding easy, with sturdy, heat-resistant materials.
Easy Cleanup: Just toss it in the dishwasher for quick, hassle-free cleanup—perfect for tacos, salads, and more.
Cooking Instructions
Cook the Chicken:
- Start by boiling your chicken in a large pot with enough water to cover the chicken. Add 1 tbsp salt, ½ tsp pepper, 1 tsp garlic powder, and 2 tsp oregano. Boil for about 20 minutes or until the chicken is fully cooked through. Remove from the pot, shred and set aside. (You can use a fork to shred if you would like.)
Sauté the Veggies:
- In the same pot, heat 1 tbsp of avocado oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add in the minced garlic, green chiles, and jalapeño, and sauté for another 2 minutes.
Combine Ingredients:
- Pour in the fire-roasted tomatoes, white beans (both mashed and whole), corn, chicken broth, and spices. Stir everything together and bring to a simmer. Once simmering, return the shredded chicken to the pot and cook for another 10-15 minutes, allowing all the flavors to meld.
Add the Coconut Milk:
- After the chili has simmered, reduce the heat and stir in 1 cup of coconut milk. This adds a rich creaminess to the chili without using any dairy. Let it heat through for about 5 minutes.
Serve and Garnish:
- Serve your chili hot with a variety of toppings like tortilla chips, avocado slices, lime wedges, and freshly chopped cilantro.
Recipe Variations
To make a regular, dairy-filled version of the White Chicken Chili, you can swap out the following dairy-free ingredients for their dairy counterparts:
- Coconut Milk → Replace with 1 cup of heavy cream or half-and-half for a rich and creamy texture.
- Avocado Oil → You can keep this the same or use butter for sautéing the onions and garlic to add a bit of extra richness.
- Shredded Cheese → Your preferred cheese for adding on at serving!
These simple swaps will turn the recipe into a traditional creamy white chicken chili without changing the core flavors too much!
Vegetarian Version:
To make this recipe vegetarian, simply swap out the chicken for more beans or use tofu for added protein. Vegetable broth works perfectly in place of chicken broth.
Zucchini Addition:
Another great vegetable to add to this chili is zucchini. It’s mild in flavor, but it adds a nice texture and an extra dose of veggies without overpowering the other ingredients.
- Add Diced Zucchini:
Dice 1-2 zucchinis and stir them in during the last 10 minutes of cooking. Zucchini cooks quickly, so adding it at the end ensures it stays tender without becoming mushy. - Bonus Tip:
If you prefer a heartier texture, you can also sauté the zucchini separately until slightly browned before adding it to the chili. This gives the zucchini a richer flavor and helps it hold its shape.
Adding zucchini makes this chili even more veggie-packed, and it’s a great way to incorporate more seasonal produce!
Spicy Recipe Variation:
Looking for a way to spice things up? This dairy-free white chicken chili already has plenty of flavor, but you can easily take it up a notch with a few tweaks.
If you like your chili to have a little extra kick, here are a few ways to spice it up:
- Extra Jalapeños:
Instead of using one jalapeño, add two, and leave in the seeds for that added heat. - Serrano Peppers:
Swap the jalapeños for serrano peppers if you want a sharper spice. Serranos pack more heat and a slightly brighter flavor. - Hot Sauce:
Stir in your favorite hot sauce toward the end of cooking, or leave a bottle on the table for guests to customize the heat level to their liking. - Chipotle Peppers in Adobo:
Add 1-2 finely chopped chipotle peppers with a tablespoon of adobo sauce for a smoky, spicy depth. - Double the Cayenne:
For those who really love a spicy kick, increase the cayenne pepper from ¼ tsp to ½ tsp, or even 1 tsp if you’re feeling adventurous!
Storage & Prep Tips:
Refrigerator:
Store your leftover white chicken chili in an airtight container in the fridge for up to 4 days. Simply reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Freezer:
To freeze, let the chili cool completely before transferring it to a freezer-safe container or bag. It will keep for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stove. The coconut milk may separate a bit during freezing, but it will come back together as it warms.
Make-Ahead Meal Prep:
If you’re into prepping meals ahead of time, this recipe is a fantastic option! Chop your veggies and prep all ingredients, then store everything in a freezer bag. You can freeze the prepped ingredients for up to 3 months. When you’re ready to cook, thaw the bag in the fridge and then toss everything into a pot or slow cooker. Easy and convenient!
How to Cook Chicken Chili in the Slow Cooker:
Want to make your life easier? You can absolutely throw this in a slow cooker!
Just add all of your ingredients (except the coconut milk) to the slow cooker and cook on low for 5-6 hours. Once the chicken is fully cooked, shred it, and stir it back into the pot. Add the coconut milk last, stirring it in before serving. That’s it!
Slow Cooker
Slow Cook or Sous Vide: Slow cooking or precision sous vide for perfectly cooked meats, fish, and veggies.
Travel-Friendly Locking Lid: The cook & carry locking lid prevents spills and leaks during transport.
Custom Cooking: Program cook times and temperatures with the digital display for up to 30 hours.
Easy Cleanup: Removable stoneware and glass lid are dishwasher-safe; stoneware is also oven-safe.
Entertaining Tips:
This chili is a fantastic dish to serve for larger gatherings like potlucks, game days, or tailgates. It’s hearty, easy to transport, and always a crowd-pleaser!
- Potluck & Tailgate-Friendly:
One of the best parts about this recipe is how easy it is to scale up. Whether you’re feeding a few friends or a whole party, you can easily double or triple the ingredients to make a large batch. Plus, the chili stays warm and flavorful over long periods, making it ideal for serving in large groups. - Crockpot Simplicity:
For entertaining, using a crockpot is a great way to keep your chili warm and ready to serve. You can prepare the entire recipe in the slow cooker and let it stay on the “warm” setting during your event. Just be sure to stir occasionally to prevent the coconut milk from separating.
Travel Tips:
Transporting hot food can sometimes be tricky, but with the right tools, you can easily bring this chili to any event while keeping it warm and delicious.
- Travel-Friendly Crockpots:
Look for crockpots with a locking lid to avoid spills while transporting. Some models even have handles, making them easier to carry. A few popular choices include:- Crock-Pot Cook & Carry: This model comes with a locking lid and sturdy handles, making it perfect for potlucks or tailgates. Also a tight-sealing lid, perfect for traveling without spills.
- Thermal Travel Bags:
If you don’t have a crockpot with a locking lid or if you do but want a handy carry bag, a thermal travel bag is a game-changer. These insulated carriers are designed to keep your slow cooker warm and upright during transport. - Portable Serving Stations:
For larger gatherings, consider investing in a warming tray or electric buffet server. These allow you to keep multiple dishes warm and are perfect for events where you want to serve your chili alongside other appetizers or sides. - Portable Soup Containers:
If you’re taking the chili to a smaller gathering or just for a family event, you can also use thermal soup containers. These work great for individual servings, keeping the chili hot for hours and making them easy to hand out.
Make It Versatile for Any Event:
Whether you’re serving this chili for a relaxed evening at home or bringing it to a game-day party, it adapts perfectly.
Family Dinners: Serve the chili in individual bowls with your favorite toppings and some crusty bread for dipping.
Casual Potlucks: Serve it straight from the crockpot with tortilla chips, avocado, and cilantro on the side for guests to top.
Tailgates: Ladle the chili into insulated mugs or thermoses to keep individual servings warm while tailgating in cooler weather.
This creamy white chicken chili is one of those recipes that quickly becomes a favorite. It’s comforting, flavorful, and perfect for feeding a crowd—or just for meal prep to get you through the week! The combination of spices and creamy coconut milk creates a dish that’s rich without feeling too heavy. Whether you’re making it ahead, enjoying it fresh, or freezing for later, this chili is the ultimate go-to for any time of year.
Ingredients
For the Chicken:
- 2 lbs chicken breasts boneless, skinless
- Water enough to cover the chicken in a pot
- 1 tbsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 tsp oregano
Produce:
- 1 tbsp avocado oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 4oz cans Hatch green chiles
- 1 jalapeño seeded and diced
- 1 lime juice and zest
- 1 can fire-roasted tomatoes
- 2 cans white beans drain one can, mash the other
- 1 can corn drained
Liquids:
- 4 cups chicken broth
- 1 cup coconut milk added last
Spices:
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp coriander
- ¼ tsp cayenne pepper optional
- ½ tsp chili powder
- ½ tsp salt
Toppings:
- Tortilla chips
- Avocado sliced
- Fresh lime wedges
- Fresh cilantro chopped
Instructions
1. Cook the Chicken:
- Start by boiling your chicken in a large pot with enough water to cover the chicken. Add 1 tbsp salt, ½ tsp pepper, 1 tsp garlic powder, and 2 tsp oregano. Boil for about 20 minutes or until the chicken is fully cooked through. Remove from the pot, shred and set aside.
Sauté the Veggies:
- In the same pot, heat 1 tbsp of avocado oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add in the minced garlic, green chiles, and jalapeño, and sauté for another 2 minutes.
Combine Ingredients:
- Pour in the fire-roasted tomatoes, white beans (both mashed and whole), corn, chicken broth, and spices. Stir everything together and bring to a simmer. Once simmering, return the shredded chicken to the pot and cook for another 10-15 minutes, allowing all the flavors to meld.
Add the Coconut Milk:
- After the chili has simmered, reduce the heat and stir in 1 cup of coconut milk. This adds a rich creaminess to the chili without using any dairy. Let it heat through for about 5 minutes.
Serve and Garnish:
- Serve your chili hot with a variety of toppings like tortilla chips, avocado slices, lime wedges, and freshly chopped cilantro. Enjoy!
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