Imagine walking into your kitchen after a long day of school runs and meetings. The air smells like toasted cumin, smoky paprika, and sweet sautéed onions. You ladle a thick, velvety white chili into a bowl, the steam hitting your face with a promise of pure comfort. You take that first bite—it’s rich, savory, and surprisingly creamy, yet your body won’t feel heavy or bloated later.
I created this recipe because I know the ‘Busy Mom’ struggle: you need a meal that tastes like a weekend project but comes together in the time it takes to finish a single load of laundry. Forget the heavy creams and flour thickeners. This dairy-free wonder uses a clever blending technique to achieve that signature ‘white chili’ texture while staying light and nutrient-dense. It’s the ultimate weeknight win for your family and your sanity.
- Dietary: Dairy-Free, Gluten-Free, Soy-Free
- Time: 35 Minutes
- Difficulty: Easy
- Cost per serving: ~$3.25
Why This Recipe Works
The secret to this chili’s incredible mouthfeel isn’t dairy; it’s the science of starch. By simmering half of the white beans in chicken stock and then blending them into a smooth base, I’ve created a naturally thick, ‘creamy’ sauce that clings to every shred of chicken. This method eliminates the need for a roux or heavy cream, keeping the recipe Paleo-friendly and much easier on the digestion.
The jalapenos provide a bright, clean heat that cuts through the richness of the beans, while the smoked paprika adds a depth of flavor that usually takes hours of slow-cooking to achieve. I also use chicken stock to control the salt levels, ensuring every spoonful tastes balanced rather than like a salt lick. It’s fast, it’s smart, and it works every single time.
Key Ingredients & Notes
- 2 boneless chicken breasts, cooked and shredded: Using pre-cooked chicken saves 20 minutes of prep time. Rotisserie chicken works beautifully here for a shortcut.
- 3 TBSP olive oil: This healthy fat carries the fat-soluble flavors of the spices into every bite.
- 2 cups diced onion: Don’t rush these; sautéing them until translucent creates a sweet, savory foundation.
- 1 TBSP minced garlic: Fresh is best. It adds a punchy, aromatic bite that jarred versions simply lack.
- 2 jalapeno, minced: Remove the seeds for a mild glow, or keep them in if you need a spicy wake-up call.
- 2 tsp sea salt: Salt awakens all the other spices. Adjust at the very end to suit your palate.
- 2 TBSP cumin: This provides the earthy, ‘taco-style’ backbone essential for a classic white chili.
- 1/2 tsp white pepper: It offers a subtle, floral heat that integrates better into white sauces than black pepper.
- 1 tsp smoked paprika: This adds a hint of ‘cooked over fire’ flavor without the actual smoke.
- 2 15 oz cans of white cannellini or great northern beans, drained: Cannellini beans are creamier, while Great Northern hold their shape better. Mix them for the best of both worlds.
- 1 1/2-2 cups chicken stock, divided: Use a high-quality bone broth for extra protein and a richer mouthfeel.
- 1 avocado (topping): The cool, buttery texture balances the warm spices perfectly.
- 1/2 cup pico de gallo (topping): Adds a fresh, acidic pop to brighten up the cooked flavors.
- 1 jalapeño, sliced (topping): For the brave who want an extra crunch and kick.
- 1/4 cup fresh cilantro (topping): Its citrusy notes finish the dish with a professional touch.
Step-by-Step Instructions
Heat the olive oil in a medium pot over medium-high heat. You want it shimmering but not smoking. Toss in those diced onions and let them sizzle for about 8 minutes. Give them a stir every now and then until they look soft and golden.
Stir in the minced garlic and those vibrant minced jalapenos. Let them cook for another 5 minutes. Your kitchen is going to smell incredible right about now. Add the sea salt, cumin, white pepper, and smoked paprika. Mix everything well and let the spices toast for 2 minutes to unlock their full aromatic potential.
Pour in 1 cup of your chicken stock and add just one can of the beans. Simmer this mixture for 10 minutes. Now comes the trick: puree this mixture using an immersion blender right in the pot (or carefully use a stand blender). This creates your ‘creamy’ dairy-free base. If you used a stand blender, just wipe the pot and pour the silky liquid back in.
Return the pot to the heat and fold in your shredded chicken and the second can of beans. Add the remaining 1/2 cup of chicken stock. If you like a thinner soup, splash in a bit more stock until it looks exactly how you want it. Bring the chili back to a gentle simmer, then it’s ready! Garnish with big slices of avocado, fresh pico de gallo, and cilantro. Serve it up with a handful of crunchy tortilla chips.
Expert Tips
- The Creamy Swap: If the title’s ‘Coconut Milk’ vibe is what you’re after, swap out the final 1/2 cup of chicken stock for 1/2 cup of full-fat canned coconut milk. It adds a luxurious sweetness that pairs perfectly with the lime and cilantro.
- Fixing the Consistency: If you over-blended and the soup feels too thick, whisk in extra stock 1/4 cup at a time. If it’s too thin, let it simmer uncovered for 5 more minutes to reduce the liquid.
- Prevent Sticking: Always deglaze the pot. When you add that first cup of stock, use your wooden spoon to scrape up the brown bits (the fond) from the bottom. That is where the concentrated flavor lives!
Variations & Substitutions
If you’re looking for a Keto Version, swap the white beans for extra cauliflower florets and use the coconut milk option for healthy fats. For those who don’t have chicken breasts on hand, leftover turkey after the holidays is a magnificent substitute. If you’re out of white pepper, a dash of crushed red pepper flakes will give you a similar heat, though it will change the look of the dish slightly.
FAQ
Absolutely! Sauté the onions and garlic first for the best flavor, then throw everything except the toppings and the second can of beans into the crockpot on low for 4 hours. Blend the base, then add the remaining ingredients at the end.
This chili is actually better the next day. Store it in an airtight container for up to 4 days. The flavors meld together, making the leftovers a high-protein lunch you’ll actually look forward to.
As written, it has a medium kick. If your kids are sensitive to heat, remove every single seed from the jalapenos and reduce the white pepper. You can always add the sliced jalapenos as a topping for the adults later!
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Dairy-Free White Chicken Chili (Coconut Milk)
Equipment
- Medium pot
- Immersion blender or stand blender
- Chef's Knife
- Wooden Spoon
- Measuring spoons
Ingredients
- 2 boneless chicken breasts cooked and shredded
- 3 TBSP olive oil
- 2 cups diced onion
- 1 TBSP minced garlic
- 2 jalapeno minced
- 2 tsp sea salt
- 2 TBSP cumin
- 1/2 tsp white pepper
- 1 tsp smoked paprika
- 2 15 oz cans of white cannellini or great northern beans drained
- 1 1/2-2 cups chicken stock divided
- 1 avocado topping
- 1/2 cup pico de gallo topping
- 1 jalapeño sliced (topping)
- 1/4 cup fresh cilantro topping
Instructions
- Heat 3 TBSP of olive oil in a medium pot over medium-high heat.
- Add diced onions and sauté for 8 minutes until translucent.
- Add garlic and minced jalapeno; sauté for another 5 minutes.
- Mix in sea salt, cumin, white pepper, and smoked paprika; cook for 2 minutes to toast spices.
- Add 1 cup of chicken stock and 1 can of beans. Simmer for 10 minutes.
- Puree the mixture using an immersion blender or stand blender until smooth.
- Return the pureed base to the pot if using a stand blender.
- Add shredded chicken, the second can of beans, and 1/2 cup of chicken stock.
- Simmer to desired consistency and serve with toppings.
Notes
- For an even creamier texture, swap the final half cup of stock for full-fat coconut milk.
- Deglaze the pot by scraping the bottom after adding stock to capture all the browned flavor bits.
- Use rotisserie chicken to cut down on prep time significantly for busy evenings.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
