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The Busy Baker

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Dairy-Free White Chicken Chili

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This Dairy-Free White Chicken Chili is perfect for a cold winter day! It’s creamy and packed with white beans and veggies, with no milk, cream or cheese!  

dairy-free white chicken chili dairy-free white chicken chili pinterest

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  woman holding spoonful of white chicken chili in green bowl 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!  

dairy-free white chicken chili in green bowl 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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dairy-free white chicken chili in blue pot with jalapenos

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.

woman holding bowl of white chicken chili

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!  

dairy free white chicken chili in green bowl with corn and jalapenos

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!!

dairy-free white-chicken chili in green bowl with corn and jalapenos 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!!  

Dairy-Free White Chicken Chili in green bowl with spoon

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.

Dairy-Free White Chicken Chili in green pottery bowl with jalapenos

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  Dairy-Free White Chicken Chili in blue cast iron pot 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!

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Looking for more delicious and healthy soups like this? Try these:

LOOKING FOR MORE HEALTHY WHOLE-FOOD RECIPES WITH EASY COOKING TIPS?

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Click HERE to learn more!

Dairy-Free White Chicken Chili

This Dairy-Free White Chicken Chili is perfect for a cold winter day! It's creamy and packed with white beans and veggies, with no milk, cream or cheese!
4.89 from 9 votes
Print Pin Rate
Course: Main Dish, Soup
Cuisine: American, North American, Soup, Winter
Keyword: Dairy-Free White Chicken Chili
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 422kcal
Author: Chrissie

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 chicken breasts cooked and shredded (OR use 1 pound of lean ground chicken, cooked)
  • 2 cans white beans cannellini beans work best (14 oz cans)
  • 1 can corn (14 oz can)
  • 4 cups chicken stock
  • sliced jalapeño or cilantro for garnish, shredded dairy-free cheese (optional)
US Customary - Metric

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.
  • Add the shredded chicken and stir well.
  • 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.
  • Serve with some sliced jalapeños, cilantro, and dairy-free cheese if you wish.

Notes

If you don't have cooked shredded chicken breast on hand, before you begin making thre 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.

Nutrition

Serving: 1bowl | Calories: 422kcal | Carbohydrates: 44g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 526mg | Potassium: 1239mg | Fiber: 7g | Sugar: 7g | Vitamin A: 226IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 4mg
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Reader Interactions

Comments

  5. Jacque Hastert says

    5 stars
    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.

    Reply

  11. Jennifer says

    5 stars
    I’m having to be dairy free due to my baby’s milk protein allergy and this was great! Blending the beans was genius!

    Reply

  12. Echoe says

    5 stars
    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!

    Reply

  14. Claudette says

    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?

    Reply

    • Ana (The Busy Baker Team) says

      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 ☺️

      Reply

  15. Patti says

    4 stars
    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!

    Reply

    • Ana (The Busy Baker Team) says

      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!

      Reply

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