This Dairy Free White Chicken Chili is a perfect recipe for a cold fall day. It’s creamy and packed with lean protein, white beans and veggies…but the best part about it is, it is dairy free! There is no milk, no butter, no cream and no cheese! I love a cozy, creamy soup, but my stomach definitely doesnt. This soup is one of my favorites because I can skip the lactaid and since it is also naturally gluten free, I don’t need to stress about not feeling well after.
This Dairy Free White Chicken Chili is super easy to throw together and bursting with bold flavors. Not only is it delicious, but it is made with simple ingredients. I make it on the stove top here, or make the slow cooker white chicken chili version. Its an easy dinner made in one pot, just like my slow cooker chicken satay
If you love an easy gluten free dinner recipes with chicken, you’ll love my gluten free chicken casserole with tomato sauce, spicy zucchini roll ups and these yogurt marinated chicken skewers.
why you’ll love this Dairy Free White Chicken Chili
- This is a dairy free recipe but it is not lacking in the creamy department! What makes this recipe extra special is the dairy-free cream cheese and yogurt, which give it that same rich and creamy texture without any of the dairy.
- It is allergy friendly and naturally gluten free.
- Not only is this recipe delicious, but it’s also a one-pot meal! One pot meals mean less cleanup.
- This dairy free which chicken chili is a creamy, comforting and cozy!
- This dinner is perfect for those cozy winter nights! It is the best when I want a warm meal.
- This recipe makes for the BEST comfort food. Sometimes on a sunday night we just want a bowl of a cozy chili.
- I love bringing this to a potluck! No one ever knows it is actually gluten free and I get to safely enjoy it without having to tell everyone I’m gluten free.
- One of the best perks is that this is an easy freezer friendly meal! It is a great option for a simple meal prep! I love having this Dairy Free White Chicken Chili ready to go when I need to just pull a dinner out of the freezer and heat it up quick. I often make a double batch just so I can freeze some Dairy Free White Chicken Chili for another cozy weekend when I’m feeling lazy.
ingredients & substitutions
Peppers and green chilis: Peppers and green chilis are a classic combination that give this chili a slightly spicy kick without being overpowering. They also add a depth of flavor to the dish. I love the ones from trader joes! They’re the best kick without being too spicy.
Shredded chicken: Shredded chicken is a great protein option for this recipe. It is easy to prepare and provides a satisfying texture to the chili. You can make your own, use a rotisserie chicken or just buy already shredded chicken from the prepared food section of your grocery store.
White Beans: White beans are a great addition to any chili recipe. They add a heartiness to the dish and are a good source of fiber and protein. If you don’t like white beans you an choose any other bean but just remember, it won’t be white chicken chili after all will it?
Corn: Corn provides a sweet and savory element to this chili. It pairs perfectly with the creaminess of the dairy-free cream cheese and yogurt. You can use frozen corn, canned corn or fresh corn! I usually use whatever I have at home.
Dairy-Free Cream Cheese and Yogurt: The dairy-free cream cheese and yogurt give this chili its rich and creamy texture without the use of dairy. They are a great substitute for traditional cream cheese and yogurt and are just as tasty. I have also used lactose free cream cheese and yogurt and it works just the same!
directions
1. Add the peppers, onions, olive oil and garlic to a pot. Sauté for 5 minutes.
2. Add in the broth, cumin, paprika, oregano, cayenne pepper, chili powder and salt/pepper to taste. Bring to a boil than simmer for 15 minutes.
3. Strain beans in a colander. Set 1 cup of beans to the side. Take that 1 cup of beans add to blender along with 1/2 cup of broth, blend and add back into soup
4. Add chilies, cream cheese, yogurt and remaining beans and bring to a simmer.
5. Add in shredded chicken and the juice of a lime and bring back to a low simmer for 20 to 30 minutes
6. Serve with a lime, tortilla strips, avocado, sour cream, cheese and whatever other condiments you like.
expert tips & tricks
This recipe can be made vegan by using jackfruit instead of shredded chicken!
If you need to save time, use leftover chicken, rotisserie chicken or chicken thats already shredded from the grocery store!
Give it a kick. If you like things spicy like my husband does, add in some red pepper flakes, some jalapeños or a dash of hot sauce!
Serving and storing the Dairy Free White Chicken Chili
To serve the dairy Free White Chicken Chili, I ladle it into bowls and enjoy. You can garnish the soup with fresh herbs, such as parsley or basil, or with a dollop of yogurt or sour cream.
When storing the dairy Free White Chicken Chili in the fridge, I let it cool completely and then transfer it to an airtight container. The soup will last in the fridge for up to 4 days.
To store the dairy Free White Chicken Chili in the freezer, I let it cool completely and then transfer it to a freezer-safe container or bag. The soup will last in the freezer for up to 3 months.
Dairy Free White Chicken Chili
Ingredients
- 1 small yellow onion diced
- 1 bell pepper diced
- 1 tbsp olive oil
- 2 cloves garlic minced
- 32 oz low-sodium chicken broth
- 1 can diced green chilies
- 1/2 cup vegan or dairy free cream cheese
- 1/2 cup vegan or dairy free yogurt
- 1 cup frozen corn
- 2 cans cannellini beans 1 can blended
- 3 cups shredded dairy free chicken
- 1 Tbsp fresh lime juice
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
Instructions
- Add the peppers, onions, olive oil and garlic to a pot. Sauté for 5 minutes.
- Add in the broth, cumin, paprika, oregano, cayenne pepper, chili powder and salt/pepper to taste. Bring to a boil than simmer for 15 minutes.
- Strain beans in a colander. Set 1 cup of beans to the side. Take that 1 cup of beans add to blender along with 1/2 cup of broth, blend and add back into soup
- Add chilies, cream cheese, yogurt and remaining beans and bring to a simmer.
- Add in shredded chicken and the juice of a lime and bring back to a low simmer for 20 to 30 minutes
- Serve with a lime, tortilla strips, avocado, sour cream, cheese and whatever other condiments you like
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