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I don’t know about where you live but we are in the thick of winter right now! For me the middle of winter means only one thing – it’s soup season! I’ve been making at least 3 homemade soups every week for the last few weeks and they’ve been some of the best winter dinners ever! This Dairy-Free White Chicken Chili is one of our family’s latest favourites and I’m so glad to be sharing it with you today!
So many white chicken chili recipes contain tons of cream, sour cream, milk and cheese, all ingredients that we eat in moderation in our home, mainly because we have 2 family members with an intolerance to dairy. Dairy-free recipes like this are hard to come by, but this Dairy-Free White Chicken Chili is top notch and a great alternative to dairy-packed white chilis.
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Looking for more delicious winter soup recipes? You’ll LOVE this Crock Pot Creamy Potato Bacon Leek Soup or my super popular Crock Pot White Bean French Onion Soup.
How to make Dairy-Free White Chicken Chili
There’s a secret to making Dairy-Free White Chicken Chili creamy without the cream, milk or cheese – simply blitz a can of white beans in your blender or food processor until creamy and smooth. Add the pureed beans to the chili to create a creamy texture!
This Crock Pot White Bean French Onion Soup recipe is one of the most popular recipes on my site with TONS of rave reviews from readers!!
If you’re one of those people who loves making homemade soup, stew or chili in the winter season (like me!), then one of the best investments you can ever make for your kitchen is a high-quality cast iron Dutch Oven pot. Mine is a total beauty from Le Creuset (affiliate link) and I use it at least weekly throughout the year for soups, stews, sauces, curries, and even for baking bread (if you want my Dutch Oven Crusty Bread recipe, find it HERE!). A pot like this one is definitely a financial investment, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment. I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality. I don’t own a ton of kitchen products (we try to live as minimally as possible), but the ones I do own I love and use. A lot. Just ask my husband (insert winking emoji here) – if our house was on fire you’d better believe I’d be grabbing my Le Creuset Dutch Oven pot on the way out!!
Looking for more delicious winter soup recipes? You’ll LOVE this Crock Pot Creamy Potato Bacon Leek Soup or my super popular Crock Pot White Bean French Onion Soup.
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I hope you like this recipe as much as we do! Let me know in the comments below, what other dairy-free recipes would you like to see on The Busy Baker? I’d love to know!
Kitchen Products I Recommend:
Looking for more delicious and healthy soups like this? Try these:
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Slow Cooker Dairy Free Creamy Carrot Ginger Soup
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Crock Pot White Bean French Onion Soup
-
Slow Cooker Minestrone Soup
-
Slow Cooker Chicken Noodle Soup
-
Easy Healthy Roasted Vegetable Soup
-
Easy Crock Pot Vegetarian Chili
-
Butternut Squash Red Lentil Soup
-
Rustic Italian Sausage Tortellini Soup
-
Best Ever One Pot Beef Stew
-
25 Comforting Winter Soup Recipes in one post!
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Crock Pot French Onion Soup with White Beans
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HEALTHY WHOLE FOOD RECIPES AND COOKING TIPS
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Creamy Dairy-Free White Chicken Chili
This dairy-free white chicken chili is incredibly creamy and cozy – no milk or cream needed. An easy one-pot recipe, perfect for cold nights and meal prep.
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic finely minced
- 1/2 jalapeño seeded and diced (optional)
- 1/4 cup mild diced green chiles
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon each salt and pepper
- 2 cans white beans cannellini beans work best (14 oz cans)
- 1 can corn (14 oz can)
- 4 cups chicken stock
- 2 chicken breasts cooked and shredded (OR use 1 pound of lean ground chicken, cooked)
- sliced jalapeño or cilantro for garnish, shredded dairy-free cheese (optional)
Recipe: Instructions
- Heat a large heavy-bottom pot over medium heat.
- Add the olive oil, then the onion, green chiles, garlic and jalapeño, dried oregano, thyme and salt and pepper.
- Saute until the onions are almost translucent and the mixture is fragrant and giving off some moisture.
- Rinse and drain the beans under cold water and puree one can's worth of beans (half the beans) in your blender or food processor.
- Add the whole beans and the corn to the pot and stir.
- Add the chicken stock and then the pureed beans, and stir everything together well.
- Place a lid on the pot and let the chili cook for about 20-25 minutes, stirring regularly.
- Add the shredded chicken and stir well. Let the soup bubble for a couple more minutes so the chicken is warmed through.
- Serve with some sliced jalapeños, cilantro, and dairy-free cheese if you wish.
Recipe: Notes
If you don't have cooked shredded chicken breast on hand, before you begin making the chili simply use the same pot and cook the chicken with a little bit of olive oil and 1/2 cup water (cover the pot with a lid) until the chicken is cooked through to 165 degrees Fahrenheit (74 Celsius). Shred the chicken and set aside.
Pre-cooked shredded chicken can be purchased at most supermarkets. Rotisserie chicken is also a great option for this recipe, although keeping cooked shredded chicken breast on hand in your fridge or freezer is a great meal-prep tip.
Recipe: Nutrition
Nutrition Facts
Creamy Dairy-Free White Chicken Chili
Amount Per Serving (1 bowl)
Calories 422
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 77mg26%
Sodium 526mg23%
Potassium 1239mg35%
Carbohydrates 44g15%
Fiber 7g29%
Sugar 7g8%
Protein 39g78%
Vitamin A 226IU5%
Vitamin C 9mg11%
Calcium 98mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have been unable to recently to tolerate spicy dishes with tomato, so this chilli is a great alternative, and was enjoyed by all. The only change I made was to reduce the chicken stock to 2 cups so that it was less soupy.
So glad you enjoyed this recipe, Susan!
Really enjoyed this! Swapped the thyme for cumin 🙂
That sounds yummy! Thanks for your feedback!
Made this for my kid’s gf and df friends. Made as directed, but without jalapenos. Tasty, will make again.
Thank you for providing a great df and gf recipe!
Thanks for taking the time to share your feedback!
Good recipe to start. I added 1/2 tsp cumin, chili powder, and cayenne to add more flavor. I also added a slurry if 1 tsp of cornstarch and water to thicken it even more. Perfection!
We’re so happy you enjoyed it! I sometimes add more spice too as I like my food spicier but I always have to use the base recipe for my friends as they don’t like as much heat. Thank you for taking the time to leave your feedback!
I made thie several times. Delicious. However, it always comes out soupy rather than chili like (like in your photo). I do omit the corn as we can’t tolerate it. Maybe that’s why ? I had to add tapioca flour to thicken it . Any suggestions?
Even though it’s canned, corn tends to absorb some of the liquid so you can add a little less stock if you’re omitting the corn (3.5 cups). Also make sure you rinse and DRAIN the beans very well before blending them. Hope this helps ☺️
Help! It has a very tangy sour taste… is it suppose to have this taste? Did I do something wrong?
It shouldn’t be sour…did you use pickled jalapeños by any chance?
I’ve recently had to go dairy free, gluten free and whole bunch of other things. This made me pretty sad with how much I love experimenting with food. Tried this recipe and it was DELICIOUS.
I like a lot more seasonings so I did everything exactly the same other than seasoned my meat with a bunch of stuff I thought sounded good (especially jerk chicken seasoning. Trust me) and I can’t get over this recipe. Thank you!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
We make this all the time and we love it! Especially with a side of gluten free jalapeño cornbread.
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
I’m having to be dairy free due to my baby’s milk protein allergy and this was great! Blending the beans was genius!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Your directions leave out when to put in the chilies. I’m assuming with the jalapeños?
Yes, thank you for bringing this to our attention! We have updated our recipe. The chilies go in at step 2. For more detailed directions check out our video (https://www.youtube.com/watch?v=xzDoAL3w_BA&ab_channel=TheBusyBaker) Happy cooking ☺️
Does it freeze well?
It absolutely does! Enjoy!
Is this a recipe that could be a freezer meal or done in a crock pot?
It sure can! I freeze it all the time! ☺️
This is such a great meal for weeknights!
Exactly Sandra, is ready in a pinch and is sooo comforting…
I love that this is dairy free! Perfect for those in our family who have dairy issues!
Yes, they deserve delicious food too, right?
White Chicken Chili is a favorite at my house! I love that your version is dairy-free. I will have to give this a try soon.
Great! Let us know how it turned out!☺️
This soup has the best flavor and I love the addition of corn!
Thanks Cathy! Yes, we love the corn too🙂
This Dairy-Free White Chicken Chili looks absolutely delicious! Yummy!
Thanks Erin!🙂
This looks delicious and I’ll bet the cannellini beans give this chili a fabulous texture!
Yes it does, and the taste…Yam!!
Love soup season for recipes just like this! Looking forward to warming up with this for dinner tonight!
We love them too! Thanks Sara😊