Dairy Free White Chicken Chili

5 from 3 votes

Craving chili? 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 meal prep, too!

Prep Time30

Cook Time15

Total Time45

Course: chili, dinner, lunch, Soup

Cuisine: American

Servings:

Calories: 394kcal

Author: Courtney Paige

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!

Notes

Store in the refrigerator to up to 5 days or freeze for up to 3 months.

There are no green chilis in this white chicken chili because I didn’t know they belong in white chicken chili...😂. Do note, however, that this chili is exceptionally mild. The heat is going to come from the jalapeños and the sriracha. However, because we're only using one jalapeno, you may want to pump up the heat some more if you really like it spicy by adding some more sriracha.

Nutrition