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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!!
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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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
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Slow Cooker Minestrone Soup
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Slow Cooker Chicken Noodle Soup
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Easy Healthy Roasted Vegetable Soup
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Easy Crock Pot Vegetarian Chili
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Butternut Squash Red Lentil Soup
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Rustic Italian Sausage Tortellini Soup
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Best Ever One Pot Beef Stew
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25 Comforting Winter Soup Recipes in one post!
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Crock Pot French Onion Soup with White Beans
LOOKING FOR MORE HEALTHY WHOLE-FOOD RECIPES WITH EASY COOKING TIPS?
GET MY HEALTHY WHOLE-FOOD RECIPES E-COOKBOOK!
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!
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Servings: 6 servings
Calories: 422kcal
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)
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
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Sara Welch says
Love soup season for recipes just like this! Looking forward to warming up with this for dinner tonight!
The Busy Baker says
We love them too! Thanks Sara😊
Kimberly says
This looks delicious and I’ll bet the cannellini beans give this chili a fabulous texture!
The Busy Baker says
Yes it does, and the taste…Yam!!
Erin | Dinners,Dishes and Dessert says
This Dairy-Free White Chicken Chili looks absolutely delicious! Yummy!
The Busy Baker says
Thanks Erin!🙂
Cathy says
This soup has the best flavor and I love the addition of corn!
The Busy Baker says
Thanks Cathy! Yes, we love the corn too🙂
Jacque Hastert says
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.
The Busy Baker says
Great! Let us know how it turned out!☺️
Beth says
I love that this is dairy free! Perfect for those in our family who have dairy issues!
The Busy Baker says
Yes, they deserve delicious food too, right?
Sandra says
This is such a great meal for weeknights!
The Busy Baker says
Exactly Sandra, is ready in a pinch and is sooo comforting…
Hannah says
Is this a recipe that could be a freezer meal or done in a crock pot?
The Busy Baker says
It sure can! I freeze it all the time! ☺️
Gina says
Does it freeze well?
The Busy Baker says
It absolutely does! Enjoy!
Rachel says
Your directions leave out when to put in the chilies. I’m assuming with the jalapeños?
The Busy Baker says
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 ☺️
Jennifer says
I’m having to be dairy free due to my baby’s milk protein allergy and this was great! Blending the beans was genius!
The Busy Baker Team says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Echoe says
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!
The Busy Baker Team says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Laura says
Help! It has a very tangy sour taste… is it suppose to have this taste? Did I do something wrong?
Ana (The Busy Baker Team) says
It shouldn’t be sour…did you use pickled jalapeños by any chance?
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?
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 ☺️
Patti says
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!
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!