Dairy-Free White Chicken Chili (Coconut Milk)
A creamy, flavorful white chicken chili that is completely dairy-free, gluten-free, and perfect for busy weeknights.
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.