Craving chili? Then give this Dairy Free White Chicken Chili recipe a try. It’s filled with juicy chicken, hearty beans, and sweet bites of corn—all with a little kick. It’s perfect for a cozy Sunday dinner or meal prep, too!
About this Chili
This Dairy Free White Chicken Chili recipe is like a blend of chicken and rice soup, but with some hearty beans, sweet bites of corn, and a little bit of kick thanks to some jalapeno and sriracha.
If you’ve been doing a lot of tomato-based cooking lately, I recommend giving this recipe a try to switch things up! Cozy up on a Sunday with a big bowl of this chili or make it for meal prep! Or try this classic Slow Cooker Chicken Gnocchi Soup that is great for prep and delicious during the cooler months.
You can store servings in individual containers and reheat on the stove or in the microwave. Such a win if you’re looking for a quick and tasty meal throughout the week.
And if you’re looking for more cozy recipes, try this Cream of Chicken and Rice Soup, this Sweet Potato Turkey Chili, this Chicken Tortilla Soup, or Healthy Chicken Tortellini Soup, which I think you’ll love too!
Recipe Ingredients
- Veggies: I include cauliflower, onion, cilantro jalapeño, and corn.
- Spices: Some oregano and cumin add delicious flavor. We’ll use minced garlic, too.
- Beans: You’ll need a can each of cannellini and garbanzo beans.
- Chicken Breasts: You’ll need about 2-3 breasts. You can shred or dice the chicken. Whatever you prefer!
- Rice: I used a pack of Cilantro Lime Right Rice. Note that if you don’t use Right Rice, your chili will not be gluten free.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Remove the skin from the onion and dice into ¼-½” pieces. Then, remove the seeds from the jalapeno and dice. Grab a 5-quart pot and heat over medium heat. Spray pot with cooking spray and sauté onion, jalapeno, frozen garlic cubes (or minced garlic), oregano, and cumin for about 5 minutes.
2. Next, pour one bag of frozen cauliflower rice into the pot and sauté. Then, add frozen corn and stir. Drain and rinse beans. Add to pan once cauliflower rice has become soft.
3. Pour in chicken stock. Then, cover the pot and let everything cook for 15 minutes. Remove the lid and stir.
4. OPTIONAL (but highly recommended): Using an immersion blender, blend half of the soup. You can blend it all if you want a smoother texture. You can skip this step if you want more of a chunky chili. If you don’t have an immersion blender, you can blend the soup with a food processor or blender.
5. Next, add the chicken and fresh cilantro. Stir again until well combined.
6. Pour cilantro lime RightRice in the soup. Turn the heat off and cover. Let chili sit for 13-15 minutes or until the rice is al dente. The rice is going to soak up the liquid. (If you’d like, you can add 1 to 2 cups of chicken stock after the rice cooks. It’s totally optional because everyone likes a different consistency of chili.)
7. Stir in 1-3 tablespoons of sriracha if you like a little kick. It will not ruin the color of your chili.
8. Serve your chili hot! Then top with chip crumbles, sour cream/Greek yogurt, fresh avocado, jalapeno, shredded cheese, or homemade croutons. Enjoy!
Recipe FAQs
Store in an airtight container in the refrigerator to up to 5 days. I like to split into individual portion sizes for meal prep. Just pop in back on the stovetop to reheat or microwave in 30 second increments, stirring between each until warm throughout.
You can also freeze this chili for up to 3 months. I suggest freezing individual portions in ziplock bags or in glass tupperware and defrosting overnight in the refrigerator the night before you’re going to eat one.
White chili doesn’t contain tomatoes like a typical chili does (therefore keeping it “white”). Also, it’s more common for regular chili to be beef based and white chili to be chicken based.
Yes. Use vegetable broth instead of chicken broth and omit the chicken. Instead, you could add another can of beans of your choice. I’d recommend adding them after blending the broth so you still have some texture in the soup.
A few of my favorites are sour cream/Greek yogurt, shredded cheese, sliced avocado, fresh cilantro, sliced jalapeno, tortilla strips and/or Trader Joe’s Cornbread Crisps. Oh, and don’t forget a fresh lime wedge, too!
More Recipes You’ll Love
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Dairy Free White Chicken Chili
Equipment
- 5-quart Dutch oven or stock pot
- Ladle
- Chef's Knife
- Cutting Board
- Can opener
- Rubber Spatula
- Measuring cups and spoons
- Immersion blender (or blender or food processor)
Ingredients
- Cooking spray
- 1 medium white onion, ~225 grams
- 1 jalapeno, ~40grams
- 2 frozen garlic cubes, can sub minced garlic
- 1 tsp oregano
- 1 tsp cumin
- 1 10 oz bag frozen Birdseye Roasted Garlic cauliflower rice
- ½ cup frozen corn, ~150 grams
- 15.5 oz cannellini beans, 1 can
- 15.5 oz garbanzo beans, 1 can
- 32 oz box chicken broth
- 2-3 chicken breasts, ~350 grams
- ¼ cup fresh cilantro
- 1 pack Right Rice, cilantro lime flavor
- sriracha, optional
Topping ideas
- fresh avocado
- sliced jalapenos
- tortilla chips
- Greek yogurt or sour cream, note that your chili will not be dairy free
- shredded cheese, note that your chili will not be dairy free
Instructions
- Grab a 5-quart pot and heat over medium heat. Remove the skin from the onion and dice into ¼-½” pieces. Then, remove the seeds from the jalapeno and dice.
- Spray pot with cooking spray and sauté onion, jalapeno, frozen garlic cubes (or minced garlic), oregano, and cumin for about 5 minutes.
- Next, pour one bag of frozen cauliflower rice into the pot and sauté. Then, add frozen corn and stir.
- Drain and rinse beans. Add to pan once cauliflower rice has become soft.
- Pour in chicken stock.
- Then, cover the pot and let everything cook for 15 minutes.
- Remove the lid and stir. This next step is optional, but highly recommended. Using an immersion blender, blend half of the soup. You can blend it all if you want a smoother texture. You can skip this step if you want more of a chunky chili. If you don’t have an immersion blender, you can blend the soup with a food processor or blender.
- Next, add the chicken and fresh cilantro. Stir again until well combined.
- Pour cilantro lime RightRice in the soup. Turn the heat off and cover. Let chili sit for 13-15 minutes or until the rice is al dente. The rice is going to soak up the liquid. If you’d like, you can add 1 to 2 cups of chicken stock after the rice cooks. It’s totally optional as everyone likes a different consistency of chili.
- Stir in 1-3 tablespoons of sriracha if you like a little kick. It will not ruin the color of your chili.
- Serve your chili hot! Top with chip crumbles, sour cream/Greek yogurt, fresh avocado, jalapeno, shredded cheese, or homemade croutons. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find WHITE CHICKEN CHILI calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I’m not a huge spice girl, but this was the perfect amount of EVERYTHING! My husband and I made it for dinner and it’s absolutely one of our favorite white chicken chili recipes that we’ve made. A definite keeper.
Made this for myself on Sunday, and had it for lunch every day of the week and didn’t get sick of it in the slightest. It was that good! I’m not a huge fan of spice, so the one jalapeno was just enough for flavor but not too much heat
The flavor profile here is so good! I love how many vegetables are in here!!