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Overhead view of a white bowl filled with dairy free white chicken chili topped with avocado slice, cilantro, and jalapeno atop a black and white stripped napkin, next to jalapeno slices, lime wedges and cilantro on cutting board.
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Dairy Free White Chicken Chili

A healthy and comforting bowl of my dairy free white chicken chili. This chili recipe can be put together quickly, it's warm, it's hearty, and best of all it's delicious!
Servings: 6

Equipment

  • Dutch oven

Ingredients

  • 1.5-2 lbs chicken thigh
  • 2 tbsp avocado oil
  • 1 yellow onion diced
  • 2 tbsp garlic minced
  • 1 tsp kosher salt divided ¼ & ¾
  • ¼ tsp fresh cracked black pepper
  • ½ tbsp chili powder
  • 1 tsp smoked paprika
  • 1½ tsp cumin
  • ¼ tsp oregano
  • 2 green bell peppers diced
  • 2 cans mild green chiles diced (4 oz cans)
  • 4 cups chicken bone broth
  • 2 cans great northern beans drained and rinsed
  • 1 can sweet corn drained and rinsed
  • 1 can full fat coconut milk
  • 1 lime garnish
  • cilantro garnish
  • avocado sliced garnish

Instructions

  • Season both sides of the chicken thigh with kosher salt (¼ tsp) and freshly cracked pepper (¼ tsp).
  • Heat avocado oil in your dutch oven over medium-high heat. Add the chicken thigh and cook until golden-brown on both sides (about 2-3 minutes per side), and set aside on a clean plate. *Note: Don't overcrowd the pot, browning chicken in batches is okay.
  • Reduce heat to medium and add diced yellow onion and saute until slightly translucent (2 min), use a wooden spoon to scrape the bottom of the pan clean.
  • Stir in garlic then add spices (remaining ¾ tsp kosher salt, ½ tbsp chili powder, t tsp smoked paprika, 1½ tsp cumin, ¼ tsp oregano). Continue to stir until fragrant, about 30 seconds.
  • Add in the 2 diced green bell peppers and 2 cans of mild green chilis, and saute for 2 min occasionally stirring.
  • Place chicken back into the dutch oven, on top of the seasoned veggies, and add your 4 cups of chicken bone broth. Bring pot to a boil, reduce to a simmer and cover for 10-15 min or until chicken is cooked and easily shreds.
  • Shred chicken, either inside the pot or remove and shred in a bowl or on a cutting board then return chicken to pot.
  • Add your 2 cans of drained and rinsed great northern beans and 1 can of drained and rinsed sweet corn. Then stir in the can of full fat coconut milk.
  • Simmer chili for an additional 5-10 min.
  • Serve with your favorite garnishes!