Creamy Dairy-Free White Chicken Chili
Published Feb 16, 2022 Updated Mar 08, 2025
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This healthy, delicious, and creamy dairy-free white chicken chili has a mouth-watering flavor that the whole family will love! It’s prepped and ready in under 30 minutes and is dairy and gluten-free, with options to use regular dairy products if desired.
Why You’ll Love This White Chicken Chili Recipe
If you love a meal that practically cooks itself, this white chicken chili is about to become your new go to. It’s creamy, protein-packed, and made with tender chicken, bringing bold flavors together while keeping things easy with simple ingredients. Whether you’re meal prepping for the week or feeding a hungry family, this dish delivers big on taste without requiring hours in the kitchen.
For a hearty, comforting meal that’s just as satisfying, you’ll love my beef tips and gravy over cauliflower mash. The slow-cooked beef and creamy mash make it a cozy favorite. If you’re all about creamy, protein-rich meals, my high-protein chicken alfredo is a must try. And for a quick and delicious option, my leftover pot roast hash is perfect for repurposing leftovers into something flavorful and satisfying.
The best part? You can customize each bowl with your favorite toppings like avocado, shredded cheese, jalapeños, and crunchy tortilla strips for extra texture. Whether you prefer it mild or with a little heat, this white chicken chili is a dish you’ll want to make again and again.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients for this dairy-free white chicken chili! Be sure to check the recipe card below for the full recipe and exact measurements.
- Shredded chicken: Use rotisserie chicken for convenience or boneless, skinless chicken breasts if you prefer to cook and shred your own.
- Ghee or avocado oil: Used for sautéing to build flavor. Ghee adds a buttery richness, while avocado oil is a great neutral option.
- Yellow onion: Adds a slightly sweet depth of flavor. White onions are a sharper alternative.
- Fresh garlic: Brings out the savory, aromatic notes that make this chili so flavorful.
- Chicken broth: The base of the chili. Adjust the amount for a thicker or thinner consistency.
- Great Northern Beans: These creamy, mild white beans add texture and protein. Cannellini beans, kidney beans, or navy beans also work.
- Diced green chiles: A mix of mild and hot chiles balances flavor and spice. I use one can of mild chiles, and one can of hot chilis. If you don’t like spicy food at all, stick with the mild chilies.
- Whole kernel corn: A hint of natural sweetness and texture. Fresh, frozen, or canned (drained) all work.
- Cayenne pepper (optional): A little extra heat for spice lovers. You could also use chili powder or red pepper flakes.
- Dairy-Free sour cream & cream cheese: The secret to the creamy, velvety base. If dairy isn’t a concern, feel free to use regular versions or Greek yogurt instead of the sour cream.
- Cornstarch or xanthan gum (optional): Thickens the chili to your liking. Tapioca or arrowroot flour works as well.
Optional Toppings
- Dairy-free shredded cheese
- Dairy-free sour cream: I used Forager-Whole30 Compliant
- Tortilla chips or strips
- Lime slice or a squeeze of fresh lime juice
- Fresh cilantro
- Jalapenos
How to Make White Chicken Chili
Stove Top Method
Step 1: Cook the chicken as desired, then shred and set aside. In a large pot or Dutch oven over medium-high heat, add the ghee or avocado oil. Once hot, add the diced onions and garlic. Sauté for 1-2 minutes, stirring often.
Step 2: Lower the heat to medium-low and add chicken broth. Stir to combine.
Step 3: Add the corn, beans, and green chilies.
Step 4: Add the shredded chicken and a handful of fresh cilantro, stirring to combine.
Step 5: Stir in the dairy-free cream cheese and dairy-free sour cream, whisking until melted and fully incorporated.
Step 6: If a thicker consistency is desired, add 1/2 teaspoon xanthan gum, stirring until thickened. Simmer for a few minutes, then serve with desired toppings.
Crockpot Method
- Step 1: Add everything except for the cream cheese, sour cream, and lime juice into a 6-quart crockpot. Cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender.
- Step 2: If you used chicken breast and not rotisserie chicken, remove the chicken, shred it, and return it to the Crockpot.
- Step 3: Stir in the dairy-free cream cheese, dairy-free sour cream, and lime juice until combined. (For additional thickness, add ½ teaspoon xanthan gum and stir until thickened.)
- Step 4: Cook for a few more minutes until the cream cheese is fully melted and incorporated. Serve immediately with toppings of choice.
Instant Pot Method
- Step 1: Press the Sauté function on the Instant Pot. Once hot, add ghee or avocado oil.
- Step 2: Add the diced onions and garlic, sautéing for 1-2 minutes, stirring often. Press Cancel to turn off the sauté function. Add whole chicken breasts, corn, beans, chicken broth, and spices to the pot.
- Step 3: Secure the lid, turn the valve to Seal, and set the Instant Pot to high-pressure cook for 5 minutes. Carefully quick release the pressure. Open the lid and shred the chicken with two forks.
- Step 4: Stir in dairy-free cream cheese, dairy-free sour cream, and lime juice until fully combined. (For additional thickness, add 1/2 teaspoon xanthan gum and stir.)
- Step 5: If the cream cheese isn’t melting well, turn the Sauté function back on for a few minutes while stirring. Serve immediately with toppings of choice.
Mac’s Pro Tip
Recipe Tips
- For a kid-friendly version, stick with mild green chiles, or turn up the heat with extra cayenne and jalapeños if you like it spicier.
- This recipe is perfect for meal prep. Just store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Serving Suggestions
- Pair this white chicken chili with keto garlic herb biscuits, tortilla chips, or crackers for an extra crunch.
- Balance the rich, creamy broth with a fresh side like a crisp green salad or roasted veggies like air fryer brussels sprouts.
- To round out the meal, serve it with a refreshing peach tea.
Mac’s Pro Tip
Storage and Reheating
Let the chili cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
For longer storage, place cooled chili in a freezer-safe container or zip-top bag. Lay flat to freeze and store for up to 3 months.
Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed. For a quicker option, microwave in 30-second intervals, stirring between each until heated through. If frozen, thaw overnight in the fridge before reheating, or warm gently on the stovetop with a bit of broth until fully thawed and hot.
Recipe FAQs
Yes! Rotisserie chicken is a great shortcut. Just stir it in at the end and heat through.
Mix 1 tablespoon cornstarch with 2 tablespoons of water or use 1/2 teaspoon xanthan gum for a thicker consistency.
It sure is! Just check labels on your broth and dairy-free products to be sure.
This dairy-free white chicken chili is hearty, easy, and packed with flavor. Next time, make a double batch and freeze some for later! However you cook it – Crockpot, Instant Pot, or stovetop – you’ll want to make this again and again. Let me know how you top your bowl in the comments below!
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If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Dairy-Free White Chicken Chili Recipe
Ingredients
- 2 1/2 cups shredded rotisserie chicken or 1.5 lbs. boneless skinless chicken breasts
- 1 tablespoon ghee or avocado oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 24 oz chicken broth more or less depending on preferred consistency
- 1 15 oz cans Great Northern Beans drained and rinsed
- 2 4 oz cans diced green chiles I do one hot, one mild
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional for heat
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 cup dairy-free sour cream sub Greek yogurt if not dairy-free
- 4 oz dairy-free cream cheese I use Kite Hill
- 1 medium lime juiced
- 1 tbsp cornstarch dissolved in 2 tbsp water or sub 1/2 tsp xanthan gum optional for thickness
Toppings:
- Dairy-Free Shredded Cheese
- Dairy-Free Sour Cream I used Forager-Whole30 Compliant
- Tortiall chips or strips
- Lime slice
- Fresh cilantro
- Jalapenos
Instructions
Crockpot Method
- Add everything except the cream cheese, sour cream, and lime juice into a 6-quart Crockpot. Cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender.
- If you used chicken breast and not rotisserie chicken, remove the chicken, shred it, and return it to the Crockpot.
- Stir in the dairy-free cream cheese, dairy-free sour cream, and lime juice until combined. (For additional thickness, add 1/2 teaspoon xanthan gum and stir until thickened.)
- Cook for a few more minutes until the cream cheese is fully melted and incorporated. Serve immediately with toppings of choice: lime slices, dairy-free sour cream, tortilla strips, and dairy-free cheese.
Stovetop Method
- Cook the chicken as desired, then shred and set aside.
- In a large pot or Dutch oven over medium-high heat, add the ghee or avocado oil. Once hot, add the diced onions and garlic. Sauté for 1-2 minutes, stirring often. Lower the heat to medium-low and add chicken broth, corn, beans, green chilies, and spices. Stir to combine.
- Stir in the dairy-free cream cheese and dairy-free sour cream, whisking until melted and fully incorporated. Add the shredded chicken and a handful of fresh cilantro, stirring to combine.
- If a thicker consistency is desired, add 1/2 teaspoon xanthan gum, stirring until thickened. Simmer for a few minutes, then serve with desired toppings.
Instant Pot Method
- Press the Sauté function on the Instant Pot. Once hot, add ghee or avocado oil.
- Add the diced onions and garlic, sautéing for 1-2 minutes, stirring often. Press Cancel to turn off the sauté function. Add whole chicken breasts, corn, beans, chicken broth, and spices to the pot.
- Secure the lid, turn the valve to Seal, and set the Instant Pot to high-pressure cook for 5 minutes. Carefully quick release the pressure. Open the lid and shred the chicken with two forks.
- Stir in dairy-free cream cheese, dairy-free sour cream, and lime juice until fully combined. (For additional thickness, add 1/2 teaspoon xanthan gum and stir.)
- If the cream cheese isn’t melting well, turn the Sauté function back on for a few minutes while stirring. Serve immediately with toppings of choice.
Notes
- This recipe is perfect for meal prep. Just store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For a kid-friendly version, stick with mild green chiles, or turn up the heat with extra cayenne and jalapeños if you like it spicier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe! I’d give more stars if I could! I’ve made this several times in my instant pot, and just made it in the slow cooker today. It never disappoints! I like to add about 1/4 tsp of cayenne and about 1/2 tsp of red pepper flakes for a little extra kick. I also think I added a little extra Italian herbs, and doubled the garlic. For the slow cooker version, I sauteed the onions and garlic before adding them to the pot, (but I’m not sure if this makes a difference.) I love how easy this is to prep. I work from home and was able to get everything prepped and in the slow cooker before I started my work day. I had a delicious lunch ready for me by noon!
You are so kind Maddie!!! This is why I love creating recipes for my followers. ATTA GIRL…..you tweek that recipe to make it yours. Great recipe additions no doubt. Thank you for the time to connect with me. Your kind words are so appreciated. Happy eating!!!!!!!!!!!
I made this in a crockpot and it was a hit!! I did use dairy products rather than alternatives but next time I will try the alternatives!! I try to avoid dairy but for a first time I wasn’t sure how it would turn out.
I added a little cayenne for a little kick. Topped it with cheese, avocado, and tortilla strips!! I’ll be making again! Thanks for sharing 🙂
I made this recipe in the crockpot today to have for dinner with my boyfriend. We love soup/chili in the cold Wisconsin winter. We were both amazed at how good this meal was. I followed the recipe exactly aside from not using dairy free items. We topped with extra cilantro, a little bit of shredded cheese, and jalapeños and a side of fresh baked bread dipping. This recipe was also incredibly easy and inexpensive. I sent the link to the recipe to multiple friends after.
Is there something else besides corn we can add…maybe another can of beans? I can’t have corn!
This is my go to dreary day recipe for my family! It’s so creamy and comforting. My brother requests it every time he stays with us. Thank you Mac!
This made my day! Thank you so much