Dairy-Free White Chicken Chili Recipe

About this Chili

This Dairy Free White Chicken Chili is lighter than a tomato-based chili yet still hearty and satisfying. It combines shredded or diced chicken with cannellini and garbanzo beans, roasted-garlic cauliflower rice, corn, onion, jalapeño, garlic, oregano, and cumin. A squeeze of fresh cilantro and an optional splash of sriracha add brightness and a pleasant kick.

Because this recipe avoids tomatoes and dairy, it’s a nice change if you want something creamy in texture but without cream. It warms up well, making it great for meal prep or leftovers. Store individual portions for easy reheating on busy nights.

If you enjoy cozy soups and chilis, this white chicken chili is a versatile choice — easy to tweak to your taste by adjusting the heat, adding extra veggies, or serving with your favorite toppings.

Recipe Ingredients

• Veggies: cauliflower rice, onion, fresh cilantro, jalapeño, and corn.
• Spices & aromatics: minced garlic (or frozen garlic cubes), oregano, and cumin.
• Beans: 1 can cannellini beans and 1 can garbanzo beans (drained and rinsed).
• Chicken: 2–3 boneless chicken breasts, shredded or diced.
• Rice: 1 pack of cilantro-lime flavored ready-to-heat rice (optional—substitute cooked rice if preferred; note: some packaged rice mixes may contain gluten).
• Broth: 32 oz chicken broth.
• Optional heat: sriracha to taste.

See the full ingredient list in the recipe card below for exact amounts.

How to Make This Recipe

1. Heat a 5-quart pot over medium. Dice the onion and jalapeño (remove seeds if you prefer less heat). Spray the pot with cooking spray or add a splash of oil, then sauté the onion, jalapeño, garlic, oregano, and cumin for about 5 minutes until softened and fragrant.

2. Add frozen cauliflower rice and sauté until it softens. Stir in the frozen corn. Drain and rinse the beans, then add them to the pot once the cauliflower rice is tender.

3. Pour in the chicken broth, cover, and simmer for about 15 minutes so the flavors meld. Remove the lid and stir.

4. Optional but recommended: use an immersion blender to blend about half of the soup for a creamier texture while keeping some chunky pieces. Alternatively, blend the soup in batches in a countertop blender. Skip blending if you prefer a fully chunky chili.

5. Add the cooked chicken and fresh cilantro, stirring until combined.

6. Stir in the packet of cilantro-lime rice (or cooked rice), turn off the heat, and cover. Let rest for 13–15 minutes so the rice finishes cooking and absorbs some broth. If you prefer a thinner chili, add 1–2 cups of extra chicken stock after the rice has cooked.

7. Stir in 1–3 tablespoons of sriracha or to taste if you want extra heat.

8. Serve hot and garnish as desired: tortilla chips or crumbled chips, sliced avocado, jalapeño slices, fresh cilantro, a dollop of Greek yogurt or sour cream (note: adds dairy), shredded cheese (if not dairy-free), or a squeeze of lime. Enjoy!

Dairy Free White Chicken Chili

Craving chili? This dairy-free white chicken chili is packed with protein, vegetables, and bold yet balanced flavor. It’s an easy weeknight meal and reheats beautifully for lunches or dinners all week.

Equipment

• 5-quart Dutch oven or large stock pot
• Ladle
• Chef’s knife and cutting board
• Can opener
• Rubber spatula
• Measuring cups and spoons
• Immersion blender (or countertop blender/food processor)

Ingredients

• Cooking spray or a splash of oil
• 1 medium white onion, diced
• 1 jalapeño, seeded and diced (adjust for heat)
• 2 frozen garlic cubes or 1–2 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 (10 oz) bag frozen roasted-garlic cauliflower rice
• ½ cup frozen corn
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 1 can (15.5 oz) garbanzo beans, drained and rinsed
• 32 oz chicken broth
• 2–3 chicken breasts, cooked and shredded (about 350 g)
• ¼ cup fresh cilantro, chopped
• 1 packet cilantro-lime ready rice (or 1–1½ cups cooked rice)
• Sriracha to taste (optional)

Instructions

1. Heat a 5-quart pot over medium. Dice the onion and jalapeño. Spray the pot or add oil and sauté onion, jalapeño, garlic, oregano, and cumin for about 5 minutes.
2. Add frozen cauliflower rice and sauté until tender. Stir in frozen corn.
3. Drain and rinse the beans and add them to the pot. Pour in the chicken broth.
4. Cover and simmer for 15 minutes so flavors meld. Remove the lid and stir.
5. Optional: blend half the soup with an immersion blender for a creamier texture while leaving some chunks.
6. Add the cooked chicken and fresh cilantro; stir until combined.
7. Stir in the cilantro-lime rice, turn off the heat, and cover. Let sit 13–15 minutes or until the rice is al dente. Add extra broth if you prefer a thinner chili.
8. Adjust heat with sriracha if desired. Serve hot with your favorite toppings.

Nutrition (per serving)

Calories: 394 kcal | Carbs: 50 g | Protein: 32 g | Fat: 5 g | Fiber: 10 g | Sodium: 783 mg

Notes

Store in the refrigerator up to 5 days or freeze for up to 3 months. This chili is mild by design; increase jalapeños or sriracha for more heat. Using Greek yogurt or shredded cheese as toppings will make it no longer dairy-free.