This easy Dairy-Free White Chicken Chili recipe is a healthy, creamy chili made without dairy using simple ingredients like chicken, white beans, and green chilis. Perfect for meal prep, family dinners, or cozy fall and winter nights.
I first made this Dairy-Free White Chicken Chili on a weekday evening with some ingredients that needed to be used in my fridge. I needed something easy, quick, cozy, and crowd-pleasing for my husband and little one. I had some rotisserie chicken on hand and pantry staples, so this chili came together quickly. I set out toppings like avocado, cheese, lime, and tortilla chips, for my husband and I to build our own bowls.
Everything just worked—warm, filling, and so flavorful. It’s now one of our go-to family recipes for busy weeknights.
This recipe contains meat and is part of Paul’s Corner — where we share some of Paul’s favorite hearty, protein-filled meals! While many of my recipes are vegan or plant-based, these dishes are perfect for those looking to incorporate meat-based options into their weekly rotation.
Helpful Hint: If you're vegan or vegetarian, try using tofu in place of the chicken for a meat-free option!
What This Chili Tastes Like
- Creamy and rich (without any dairy!)
- Slightly spicy with warm cumin and chili flavors
- Hearty from beans and chicken
- Bright and fresh with lime and toppings
Ingredients
For the Dairy-Free White Chicken Chili
- 2 tablespoon olive oil
- 1 small white onion, diced
- 2 cloves garlic, crushed
- 2 cups low sodium chicken broth
- 4 oz can green chilis
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 (15 oz) cans white kidney beans (cannellini), drained
- 1 cup corn (frozen, fresh, or canned)
- 2 cups cooked shredded or chopped chicken (we use rotisserie)
- Salt and pepper to taste
Toppings
- Regular or non-dairy cheese
- Lime wedges
- Jalapeño slices
- Sliced or diced avocado
- Tortilla chips
- Green onions or cilantro
Instructions
- Cook the aromatics:
Bring a medium saucepan to medium heat and add olive oil. Once warm, add chopped onions and cook for 2 minutes until soft, translucent, and fragrant. - Add garlic & spices:
Add garlic and cook for another 2 minutes. Stir in chicken broth, green chilis, cumin, chili powder, corn, and one can of beans. - Thicken the chili:
Take the second can of beans and mash with a fork or blend. Add to the saucepan along with the chicken. Stir well. - Simmer:
Reduce heat to low and cook covered for 20–30 minutes. Remove garlic cloves if desired. - Season & serve:
Season with salt and pepper. Serve warm with your favorite toppings.
Why You’ll Love This Recipe
- Creamy and comforting without dairy
- Easy one-pot meal ready in under 30 minutes
- Perfect for meal prep or feeding a crowd
- Customizable with toppings for kids and adults
FAQs
Have you ever craved white chili but your lactose intolerance can't handle it? This is the recipe for you! The mashed white beans naturally thicken the chili and create a creamy texture without needing milk or cream.
Yes! Add all ingredients (except toppings) to a slow cooker and cook on low for 2–3 hours. Mash beans beforehand for best texture.
Store in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months and reheat on the stove or microwave.
Visit our soup archive!
Dairy-Free White Chicken Chili
Equipment
- Medium saucepan or large pot
- Cutting Board
- knife
- measuring cups and spoons
- Wooden or silicone spoon or spatula
- can opener
- Fork or potato masher (for mashing beans) or blender
- Ladle (for serving)
Ingredients
For The Dairy-Free White Chicken Chili
- 2 tablespoon olive oil
- 1 small diced white onion
- 2 cloves of garlic, crushed
- 2 cups low sodium chicken broth
- 4 oz can of green chilis
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 15 oz cans of white kidney beans, drained cannellini beans
- 1 cup corn frozen, fresh, or canned
- 2 cups cooked shredded or chopped chicken we use rotisserie
- salt and pepper to taste
Toppings
- regular or non-dairy cheese
- lime wedges
- jalepeno slices
- sliced or diced avocado
- tortilla chips
Instructions
How To Make Dairy-Free White Chicken Chili
- Bring a medium saucepan to medium heat. Add the olive oil. Once the oil is warm, add the chopped onions and cook, stirring, for 2 minutes until they are tender, translucent, and fragrant.
- Add the cloves of garlic and cook for another 2 minutes. Add your chicken broth, green chilis, cumin, chili powder, corn, and one can of beans.
- Take your separate can and either mash them with a fork/potato masher or blend them in a blender. Then add them into the saucepan along with the chicken. Stir, reduce your heat to low, and cook covered for 20-30 minutes. You can now fish out the two garlic cloves or leave them in.
- Season with salt and pepper. Serve warm topped with your favorite chili toppings.
Comments
No Comments