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Dairy-free White Bean Chicken Chili

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes




  • 3 Tbsp olive oil
  • 1 white onion, diced (approximately 2 cups)
  • 1 green pepper, diced (approximately 1 cup)
  • 2 jalapeno seeded and diced
  • 3 garlic cloves, chopped
  • 2 tsp salt
  • 1 tsp cumin
  • 3 cans northern beans, strained and rinsed
  • 2 cans green chiles (4 ounce cans)
  • 1 cup salsa verde
  • 1 can full-fat coconut milk
  • ¾ cup coconut cream (thick part on top of one can of coconut milk)
  • 4 cups chicken bone broth or stock
  • ½ cup chopped fresh cilantro
  • 3 cups cooked, shredded chicken

Optional Toppings

  • Avocado
  • Cilantro
  • Chips


  1. Heat oil in a large pot and add the onion and peppers and sauté for 5 minutes,
  2. Add the garlic, salt and cumin and cook until fragrant. About 1 minute.
  3. Add the northern beans, green chiles, and salsa and stir to combine.
  4. Add the coconut milk and cream and stir until combined and then pour in the broth.
  5. Put a lid on the pot and let simmer for about 20 minutes and then add the cooked shredded chicken and the fresh cilantro. Cook for 5 more minutes and then taste the soup and adjust the salt if necessary. Serve while hot.


  • I often just grab a rotisserie chicken for this recipe but you can also just use any of your favorite shredded chicken recipes.

Keywords: white bean chicken chili, dairy-free white bean chicken chili, chicken chili, healthy chicken chili, dairy-free soup