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White Chicken Chili (Dairy Free)

Natasha Pehrson Print Recipe
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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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!