White chicken chili is one of those meals I keep coming back to when the weather gets cold. It’s warm, filling, and easy to throw together on a busy night.

The tricky part is usually the creamy texture, since most versions get that from cream cheese or heavy cream. But this one is completely dairy free.

Instead of dairy, I use full fat coconut milk and a simple trick with mashed beans. It gives you that thick, creamy result without any milk products at all.

The flavor comes from green chiles, cumin, and a little lime juice at the end. Nothing complicated, just simple ingredients that work well together.

If you have been missing a good creamy chili because of dairy, this is the one to try. It’s cozy, satisfying, and easy enough for a weeknight.

Why This Recipe Is a Keeper

Creamy Without Dairy – Pureed cannellini beans and coconut milk create a smooth, rich texture without cream or cheese.

Deep, Savory Flavor – Toasted cumin, oregano, coriander, garlic, and green chiles give every spoonful layered flavor.

Juicy Shredded Chicken – Boneless chicken thighs stay tender during simmering and blend beautifully into the creamy broth.

Perfectly Hearty – Cannellini beans, chicken, and corn make this chili satisfying enough for a complete meal.

Here’s What You’ll Need

2 tbsp Olive Oil
1 large Yellow Onion, diced
4 cloves Garlic, minced
2 cans (4 oz each) Diced Green Chiles
2 tsp Ground Cumin
1 1/2 tsp Dried Oregano
1 tsp Chili Powder
1/2 tsp Ground Coriander
1 1/2 tsp Salt
1/2 tsp Black Pepper
4 cups Chicken Broth
3 cans (15 oz each) Cannellini Beans, drained and rinsed
1 1/2 lb Boneless Skinless Chicken Thighs
1 cup Frozen Corn
3/4 cup Full Fat Coconut Milk
2 tbsp Fresh Lime Juice
1/3 cup Chopped Fresh Cilantro
1 Avocado, sliced

How to Make It

Step 1

Heat the olive oil in a large pot over medium heat and cook the onion for 6 minutes until soft and golden at the edges. Add the garlic and cook 1 minute more.

Step 2

Stir in the green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Toast the spices in the oil for 1 minute so they bloom and lose any dusty taste.

Step 3

Pour in the chicken broth, add two cans of the beans, and nestle in the whole chicken thighs. Bring to a simmer and cook uncovered for 22 to 25 minutes until the chicken shreds easily.

Step 4

Meanwhile, mash the third can of beans with a fork or blend it with a splash of broth into a rough puree. This is the trick that makes the chili thick and creamy with no dairy at all.

Step 5

Lift the chicken out, shred it with two forks, and return it to the pot along with the mashed beans and the frozen corn.

Step 6

Stir in the coconut milk and simmer gently for 8 minutes so the chili thickens and everything comes together. Do not let it boil hard.

Step 7

Finish with lime juice and half the cilantro, taste for salt, and ladle into bowls topped with avocado slices and the remaining cilantro.

Recipe Tips

Let The Onion Soften Before Adding Garlic

Cook the diced onion in the olive oil until it is soft and lightly golden around the edges. This takes about 6 minutes and gives the chili a sweeter, fuller base.

Add the garlic only after the onion has softened, then cook it for about 1 minute. Garlic can turn bitter if it cooks too long before the broth goes in.

Bloom The Spices In The Oil

Stir the cumin, oregano, chili powder, coriander, salt, and pepper into the onion mixture and cook them for a full minute. The oil helps release their flavor and removes the raw, dusty taste dried spices can have.

Keep the heat at medium and stir constantly during this step. If the spices start sticking or darkening quickly, lower the heat before adding the green chiles.

Keep The Chicken At A Gentle Simmer

Once the broth, beans, and chicken are added, bring the pot to a gentle simmer instead of a rapid boil. A steady simmer keeps the chicken thighs tender and prevents the broth from reducing too quickly.

Start checking the chicken at 22 minutes. It should shred easily and reach 165 F in the thickest part, but larger thighs may need a few extra minutes.

What to Make Next