Gear up for the cooler weather coming our way with a bowl of dairy free white chicken chili! This tasty recipe makes a good size batch; perfect for the whole family or saving leftovers for lunches the next day. Be sure to load up on your favorite toppings; we all know that’s the best part of chili!
Ingredient Notes
Here’s a photo of all the essential ingredients you’ll need, along with selected ingredient notes (note toppings are not shown; feel free to use whatever toppings you prefer – we like avocado, jalapeno, and cilantro).
- Green chiles – I like using mild canned green chiles, as these aren’t overly spicy and my kiddo can handle ‘em.
- Dairy free shredded cheddar – We’re pretty pick about dairy free cheeses, so we stick to Violife for cheddar style shreds. I think they’re the best on the market right now – but you can use whatever dairy free option your family prefers! Adding cheese to the broth adds a hint of cheesiness and also helps it thicken slightly.
- Cooked chicken – Buying a rotisserie chicken offers a quick shortcut for this recipe, but make sure your rotisserie chicken is dairy free! For example, the rotisserie chickens at Whole Foods are dairy free, and many at other stores are too. Always read labels, and keep in mind cross contact may be an issue in grocery store prepared foods (i.e. someone touched something with dairy with a gloved hand, then packaged the chicken). If you have an anaphylactic allergy, it’s best to cook chicken breast or a whole chicken yourself instead of buying a prepared option.
- Beer – This adds a unique flavor to the chili (and I may enjoy drinking the rest of the beer while I’m cooking it, haha!). My favorite option for this chili is a lime and sea salt pilsner that we have locally, but a pale ale, lager, or stout will all work.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe looks a little complicated because of the long ingredient list, but don’t let that fool you. It’s mostly common household ingredients, and is very simple to make.
Start by heating the olive oil in a pot, then adding the onion. Cook for a few minutes until it starts to get tender and become translucent.
Add the jalapeno, garlic, green chiles, and spices. Cook for another few minutes, stirring often.
Add the broth, beer, and beans. Let that simmer for about 10 minutes to help all the flavors meld together.
Then stir in your cooked chicken and dairy-free cheese.
Cook for a few minutes until everything is hot, and the soup thickens up just slightly (thanks to that dairy-free cheese).
(Note: While I don’t typically add dairy-free cream cheese to this chili, you can also add a little of that if you’d like a creamier soup. Your call!)
At this point, give it a taste and season with any salt and pepper if needed. Because it uses a lot of canned ingredients that are naturally salty, I find it typically doesn’t need much extra – but taste and see if you need to add some!
Now you’re ready to serve the chili! Feel free to top it with whatever you prefer; we used avocado, cilantro, and jalapeño slices.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store leftovers in small to medium food storage containers in the refrigerator for up to 4 days. (Storing in small to medium containers ensures the food will chill to the proper temperature in the right amount of time, as opposed to storing in a large container that may stay warm too long in the fridge).
Yes. Freeze in individual portions without toppings in food storage containers. Enjoy within 3 months for best quality. When ready to serve, reheat in the microwave.
You can garnish white chicken chili with cilantro, green onions, avocado slices, dairy-free sour cream, dairy-free cheddar cheese, jalapeno slices, pico de gallo, fresh diced mango, tortilla chips, chopped red onion, or even some crispy bacon crumbles.
You can increase the spiciness by swapping out the jalapeño for a habanero pepper, or adding more cayenne pepper. Be cautious and add spice gradually, tasting as you go to avoid making it too hot.
Replace the chicken with an extra can of beans (or a vegan chicken substitute), and use vegetable broth in place of chicken broth.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, egg free, and peanut free.
It is also soy free if you use the recommended brand of dairy-free cheddar and double check that your broth does not contain soy.
As long as your chicken broth and dairy-free cheese does not contain wheat/gluten, it is also free of those ingredients.
This recipe contains coconut oil (in the dairy-free cheddar). Many folks with tree nut allergies can consume coconut oil, but a few can’t – consult your doctor to see if coconut is okay for you if you have a tree nut allergy.
More Dairy Free Dinner ideas
If you’re looking for more dairy free dinner ideas, be sure to give one of these a try:
- Dairy free hamburger helper
- Dairy free fried chicken and cornbread
- Crockpot chicken, sweet potatoes, and pineapple
- Quinoa with black eyed peas and pineapple salsa
- Dairy free walking tacos
- Easy lasagna
- Dairy free tator tot casserole
I hope you enjoy this dairy free white chicken chili recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free White Chicken Chili
Ingredients
For the chili:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jalapeno, minced
- 1 tbsp minced garlic
- 2 cans (4-oz each) diced green chiles
- 2 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (reduce to ⅛ tsp if you want less spice)
- 3 cups chicken broth
- 1 cup beer (double check to ensure dairy-free)
- 2 cans cannellini beans
- 3 cups cooked chicken, shredded or chopped
- 1 cup dairy-free shredded cheddar cheese recommend Violife
- Salt and pepper, optional to taste (I usually just add a few shakes of pepper, as many of the canned ingredients are high in salt already)
Optional for topping:
- Cilantro, chopped
- Avocado, peeled, pitted, and chopped
- Jalapeno, sliced
Instructions
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Place a large pot or dutch oven over medium heat. Add the olive oil and allow to heat.
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Add the onions and cook for 3 to 4 minutes until translucent.
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Add the jalapeno, garlic, green chiles, cumin, oregano and cayenne pepper and continue to cook for another 2 minutes.
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Add the chicken broth, beer, and beans and simmer for 10 minutes.
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Stir in the cooked chicken and dairy-free cheese and cook for about 3 to 4 minutes, stirring often, until everything is hot and well combined. Remove from heat. When cooled slightly, taste a spoonful and season with salt and pepper if needed.
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Serve with chopped cilantro, avocado, and jalapeño slices (if using).
Recipe Notes
- Many beers are dairy-free, however there are beers (certain chocolate stouts for example) that may be brewed with dairy products or derivatives.
- If purchasing pre-cooked rotisserie chicken, double check to ensure dairy free and ask about cross contamination risk if that’s a concern for you. You can always cook chicken breast at home yourself and shred for this recipe.
Nutrition facts (approximate per serving, does not include optional toppings): 361 calories, 10.5 g fat, 5 g saturated fat, 1200 mg sodium, 33.5 g carbohydrate, 6.5 g fiber, 3 g sugar, 31 g protein, Vitamin D: 0%, Calcium: 12%, Iron: 27%, Potassium: 20%
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