If you're looking for a cozy soup that's bursting with flavor and fresh ingredients, you will love this Dairy-Free White Chicken Chili! There's minimal prep time, and it only takes 30 minutes to cook!

Close up shot of white chicken chili in bowl.

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Why I love this recipe
🍴Ingredient Notes
🍴Step by Step Instructions
Helpful Tips
Frequently Asked Questions
How to store leftovers
Recipe
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💬 Reviews

Why I love this recipe

This White Chicken Chili is a simple, healthy, and nourishing meal! It's made with whole food ingredients like bell peppers, grape tomatoes, chicken breast and fresh cilantro. Great for nights you need dinner on the table in under an hour!

🍴Ingredient Notes

Chicken Breast - Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands. If you're vegan or vegetarian, you can skip the chicken! Just add extra beans or vegetables.
Chicken Broth - If you're vegan or vegetarian, you can swap for vegetable broth.
Full Fat Coconut Milk - Coconut milk is one of my favorite dairy-free alternatives for heavy cream! It's delicious and adds a nice, creamy consistency to the broth.
Sweet Onion - Make sure you sauté the diced onion at the bottom of the pan for a few minutes before adding in any other ingredients.
Green Bell Peppers - You'll need about 2-3 small green peppers. I use the vegetable chopper to prepare all my vegetables because it cuts them into the perfect shape, and takes less time.
Grape Tomatoes - Any small tomato will work for this recipe! I usually slice them in half.
Cannellini Beans - Make sure you rinse and drain your beans before adding them into the pot. My favorite brand is Eden because they're in a BPA free can, and they soak the beans so they're easier to digest.
Lime - The lime juice adds an extra layer of flavor to this dish! I add some into the soup, but I also like serving each bowl with a slice of lime.
Cloves of Garlic - If you don't have fresh garlic, you can add ¼ teaspoon of garlic powder to the broth. (Or skip it altogether.)
Fresh Cilantro - Cilantro is one of my favorite fresh herbs to cook with! I add the chopped cilantro into the pot for an extra kick of flavor. You can also serve each bowl with some cilantro on top.

🍴Step by Step Instructions

Preparing the Vegetables

Add a large pot to a burner on medium heat. Drizzle a little olive oil, avocado oil, or a dollop of coconut oil. When the oil is warm, add in the diced onions. Sauté for a few minutes, and then add in the minced garlic. Keep stirring to prevent burning.
Once the onions are starting to caramelize, add in the green peppers. Stir for a few minutes, then add in chicken broth, full fat coconut milk, grape tomatoes, cannellini beans, lime juice, fresh cilantro, salt, and black pepper. Stir well.

Onions, garlic, green peppers, and cilantro sautéing in pot.

Cooking the Soup

Drop in the chicken breast, and cover the pot. Turn the temperature to medium/low and let the soup simmer for 30 minutes.
When the timer goes off, remove the cover and use tongs or a large fork to remove the chicken breast. Add it to a large bowl, and shred the chicken with two forks.

All ingredients in pot before simmering.

All ingredients in pot after simmering for 30 minutes.

Serving

Next, add the shredded chicken back into the soup, and stir well. Serve hot with extra chopped cilantro, sliced jalapenos, and lime juice!

Helpful Tips

Use a vegetable chopper to prepare the peppers and onion. It saves on prep time!
Prepare all of the vegetables and herbs ahead of time so you can easily toss them into the pot when you're ready.
To shred the chicken, use two forks or a hand mixer! The hand mixer shreds the chicken in a few seconds with little effort.
For an extra kick of heat, add chopped jalapeño into the pot while it's simmering.

Frequently Asked Questions

Can I make this recipe without chicken?

Yes! If you're vegetarian, just skip the chicken. Add extra beans and vegetables, or you can serve with white rice!

What should I top my White Chicken Chili with?

You can serve it with diced avocado, jalapeño slices, cilantro, or a lime wedge!

How to store leftovers

You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)

More healthy soup recipes!

After you make this Dairy-Free White Chicken Chili, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe

Dairy-Free White Chicken Chili

Name: Dairy-Free White Chicken Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Pound Chicken Breast; 32 Ounces Chicken Broth; 13.5 Ounces Full Fat Coconut Milk; 1 Sweet Onion, Chopped; 2-3 Green Bell Peppers; 1-2 Cups Grape Tomatoes, Sliced in half; 29 Ounces Cannellini Beans; 1 Lime, Juiced; 2-3 Cloves of Garlic, Minced; 2 Tablespoons Fresh Cilantro, Chopped; 1 Teaspoon Salt; 1/2 Teaspoon Black Pepper

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course, Soup

Cuisine American

Servings

Calories 353 kcal

Equipment

Large Soup Pot

Ingredients

1 Pound Chicken Breast
32 Ounces Chicken Broth
13.5 Ounces Full Fat Coconut Milk
1 Sweet Onion, Chopped
2-3 Green Bell Peppers
1-2 Cups Grape Tomatoes, Sliced in half
29 Ounces Cannellini Beans
1 Lime, Juiced
2-3 Cloves of Garlic, Minced
2 Tablespoons Fresh Cilantro, Chopped
1 Teaspoon Salt
½ Teaspoon Black Pepper