This white chicken chili dairy-free recipe delivers all the comfort and flavor without any dairy. It’s creamy, hearty, and packed with tender chicken, white beans, and just the right kick of spice. Perfected over the years, it’s now a go-to for chilly evenings. For more dairy-free options, try our creamy chicken sauce, cream chicken, low-FODMAP white chicken chili, or low-FODMAP chicken soup.
You guys, this is so easy to make! The beauty of this dairy-free chicken chili is its simplicity. With minimal prep and pantry staples, it’s a flavorful meal even picky eaters will love. The coconut milk adds a subtle creaminess, making it perfect for those with lactose intolerance or dairy allergies. For more dairy-free options, try our chicken pasta or low-carb chicken noodle soup.
What You'll Love
- Creamy without dairy - This chili achieves the perfect creamy texture without a drop of dairy, making it accessible for everyone at your table
- Versatile and customizable - Easily adjust the spice level or add your favorite toppings to make it your own
- Make-ahead friendly - The flavors deepen overnight, making this perfect for meal prep or entertaining
Recipe Ingredients
Everything you need for this white chicken chili recipe dairy free is likely already in your pantry or just a quick trip to the grocery store away:
- Boneless, skinless chicken thighs
- White onion
- Garlic
- Green chiles
- Warming spices (cumin, chili powder, coriander, oregano)
- Chicken broth
- Cannellini beans
- Corn
- Fresh lime
- Coconut milk
- Fresh cilantro
Ingredient Notes
- Chicken thighs vs. breasts - I strongly recommend using thighs in this recipe as they stay tender and juicy, adding more flavor to your chili. If you prefer breasts, reduce the cooking time slightly to prevent them from becoming dry.
- Coconut milk substitute - If you're not a fan of coconut milk, you can use unsweetened cashew cream or a dairy-free creamer instead for that creamy texture without changing the flavor profile.
- Beans options - While cannellini beans are traditional for white chicken chili, you can also use great northern beans or navy beans with similar results.
How to Make White Chicken Chili Recipe Dairy Free
Follow these simple steps to create the perfect dairy-free chicken chili, or scroll down to the bottom for a printable recipe card with detailed instructions.
- Cook the chicken - In a pressure cooker or Instant Pot, cook chicken thighs with 1 cup of broth until tender (about 10 minutes on high pressure), then shred.
- Sauté aromatics - In a large pot, heat olive oil and cook onions until soft, then add garlic.
- Add flavor base - Stir in all spices and green chiles to build flavor.
- Combine main ingredients - Add remaining broth, shredded chicken, beans, and corn.
- Simmer - Let everything simmer for 20-25 minutes to meld flavors.
- Add creaminess - Stir in coconut milk during the last 10 minutes (if using).
- Finish and season - Add lime juice, salt, and pepper to taste.
- Serve - Garnish with fresh cilantro and your favorite toppings.
Pro Tips
For the creamiest white chicken chili recipe dairy free, blend one can of the beans with a cup of the broth before adding to the pot. This natural thickener adds body without dairy or starches!
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Storage and Reheating
- Refrigerator storage - This chili keeps beautifully in an airtight container for up to 4 days, with flavors improving over time.
- Freezer-friendly - Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating instructions - Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed to reach desired consistency. Microwave individual portions for 2-3 minutes, stirring halfway through.
Additions & Substitutions
Additions:
- Avocado topping - Add diced avocado on top for extra creaminess and healthy fats
- Heat level - Stir in a diced jalapeño with the onions or add a dash of cayenne for extra spice
- Texture boost - Mix in diced bell peppers or zucchini for added vegetables and texture
Substitutions:
- Protein swap - Use leftover rotisserie chicken or turkey instead of cooking chicken thighs from scratch
- Broth alternatives - Vegetable broth works well if you don't have chicken broth on hand
- Bean variations - Any white beans will work in this recipe, so use what you have available
- Spice adjustments - Ground chipotle can replace regular chili powder for a smokier flavor
FAQs About This White Chicken Chili Recipe Dairy Free
How do you thicken chili without dairy?
What is a dairy-free replacement for heavy cream in chili?
How can I thicken white chicken chili without cornstarch?
What Can I Serve With This White Chicken Chili?
This white chicken chili recipe dairy free pairs beautifully with dairy-free cornbread, a simple green salad, or tortilla chips for dipping. For toppings, try avocado slices, dairy-free sour cream, fresh lime wedges, diced red onion, or additional cilantro.
If you try this recipe, I'd love to hear what you think! Leave a comment below and let me know how it turned out for you and any modifications you made.
You May Also Like
- Low-Sodium Chicken Noodle Soup
- Easy Slow Cooker Chicken Tortilla Soup
- Low FODMAP Sesame Chicken
- Diabetic Chicken Noodle Soup
White Chicken Chili (Dairy-Free)
Equipment
- Pressure Cooker or Instant Pot For cooking the chicken
- Large Pot For cooking the chili
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium white onion chopped
- 4 cloves garlic minced
- 1 can mild green chiles 8 oz can
Spices & Seasoning
- 1 tablespoon ground cumin
- 2 teaspoon chili powder
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
Liquid Ingredients
- 4 cups low sodium chicken broth
- ½ cup full-fat coconut milk optional for creaminess
Other Ingredients
- 2 cans cannellini beans rinsed and drained (15 oz each)
- 1 cup frozen corn
- 1 medium lime juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the chicken with 1 cup of chicken broth in a pressure cooker or Instant Pot until tender. Shred and set aside.
- In a large pot, heat 2 tablespoon olive oil over medium heat. Sauté the onion for 5 minutes, then add garlic and cook for another minute.
- Stir in cumin, chili powder, coriander, and oregano. Cook for 1 minute. Add green chiles and cook another minute.
- Add the chicken broth, shredded chicken, beans, and corn. Simmer.
- Stir in coconut milk (if using) in the last 10 minutes of cooking.
- Season with salt, pepper, and lime juice. Garnish with cilantro and serve.
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