Dairy Free White Chicken Chili

Total time1 hr

Prep time15 min

Cook time45 min

This hearty, veggie-packed chili gets its depth from a base of sautéed onion and poblano peppers, warmed through with cumin, turmeric, and a hit of cayenne for gentle heat. Shredded chicken breast simmers right in the seasoned broth until tender, then a portion of the white beans gets mashed into the pot to naturally thicken the chili without any heavy add-ins. A generous splash of lime juice brightens the whole pot just before serving, cutting through the richness of the broth. Ladled into bowls and finished with fresh cilantro, sliced avocado, and extra lime wedges, it's got all the cozy, creamy-textured comfort of classic white chicken chili. It's a fantastic pick for a dairy free dinner rotation, easy enough for a weeknight but satisfying enough for guests. Make a big batch — it reheats beautifully and only gets better the next day.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 ½ lb boneless, skinless chicken breasts
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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