Easy Cilantro Lime Chicken Chili

This hearty cilantro lime chicken chili is warming, creamy and comforting. It’s dairy-free with a subtle taste of coconut and lime to blend perfectly with salsa verde and cilantro. It’s a great alternative to traditional beef chili and makes an easy-and-quick, simple yet highly delicious meal.

I’m just going to put this right out here; I love chili! Literally obsessed with this stuff. Think about it, it’s so versatile and you are basically just throwing ingredients into a pot, letting those flavors simmer and mesh into one perfect harmony. That’s my kind of meal, friends.

This cilantro lime chicken chili is my take on a traditional white chicken chili recipe. It’s hearty, wholesome, and delicious. It’s a recipe you can feel good about serving to your family.

This hearty, dairy-free and gluten-free white chicken chili is just what you need to withstand the cold and take on the feat of feeding a very hungry family. This version is dairy-free using coconut milk but don’t worry, it’s just a slight taste of coconut that jives so well with the other flavors going on, especially the zestfulness of lime, you practically won’t taste the coconut. This cilantro lime chicken chili is the perfect balance of comfort and fresh!

Can I make coconut lime white chicken chili without coconut milk?

Still not sold on the coconut and don’t need it to be dairy-free? You can absolutely substitute the coconut milk for whole milk or cream if preferred. If you still want it to be dairy-free, I would recommend using almond milk for the creamy texture. See below for how to get the that smooth and creamy texture for white chicken chili!

Why we love cilantro lime chicken chili

I have this ongoing list of recipes that I want to make and have made. Literally, half of those recipes in that notebook are devoted to different kind of chili recipes. I have been making some form of white chicken chili for too many years to remember and this one always comes out on top.

We love this white chicken chili the best because it is…

• zesty, fresh and full of comfort at the same time.
• dairy-free so no upset stomach from this white chicken chili recipe; all around happy bellies in this dish.
• simple to make. If you want to skip the blender part (see below) which makes this already creamy coconut lime white chicken chili extra creamier, you can easily make this a one pot meal.
• full of protein and so many essential ingredients. I use rotisserie chicken for this white chicken chili and would recommend doing so; any recipe that calls for rotisserie chicken is a win in my book! Still, you can opt to skip the shredded chicken and make this one flavorful vegeterian chili dish!

How to make coconut lime white chicken chili extra creamy without dairy?

A few years back, we were watching a cooking show where they were showing how to make a recipe with beans (I want to say it was a chili recipe, but I am not certain!) Anyways, for an extra creamy base you take about half of the beans and blend them in a food processor with some of the broth while leaving the other half of the beans in the stew for the texture. OMG! Genius!

I have been using this blender method ever since watching that show and I’m never turning back on the most creamiest and dreamiest white chicken chili I’ve ever had! And all without dairy!

Do I have to use a blender for this coconut lime white chicken chili recipe?

I’ve been using the blender method when making white chicken chili for years now and it seriously leaves you with the upmost, creamiest, unbelievable finish without having to add dairy. While I would highly recommend doing this and have included this step in my recipe, you could absolutely skip this step all together and just add all the beans after draining and rinsing them to the pot.

Ingredients

To make this comforting and hearty coconut lime white chicken chili recipe, you’ll need a few ingredients that you can get at almost any grocery store or even online.

Here’s what we are working with:

• olive oil
• onion
• bell pepper
• garlic cloves
• broth
• coconut milk
• diced green chilies
• mild salsa verde
• dried oregano
• chili powder
• smoked paprika
• cumin
• ground coriander
• sea salt
• freshly ground black pepper
• cannellini beans
• fresh cilantro
• corn
• rotisserie chicken
• lime juice
• Optional for serving: white bean tortilla chips, sliced avocado

How to make coconut lime white chicken chili

1. Heat olive oil in a large Dutch oven or pot over medium-high heat; Add onion and peppers and sauté 3-4 minutes. Add in minced garlic and cook for an additional 30 seconds, stirring frequently.
2. Add chicken broth, coconut milk, green chilies, salsa verde, and spices; season with salt and pepper to taste. Bring to a slight boil and then reduce heat to medium-low; simmer 12-15 minutes.
3. While the mixture is simmering, drain and rinse cannellini beans in a fine mesh strainer; measure about 1 cup of beans and transfer them into a food processor along with the fresh cilantro and 1/2 cup of broth from the mixture; puree until smooth.
4. Add the whole beans, corn and pureed mixture into the pot and stir well; Let simmer 5-10 minutes
5. Stir in cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.

I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet dish on the table, but one that saves you time behind the scenes. 

Please leave us a star review and comment if you make this delicious, family approved chili recipe.

If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!

ENJOY!

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