To make cilantro lime white chicken chili, sauté a diced onion and bell pepper in olive oil for 3 to 4 minutes, add garlic, then stir in 1 cup of broth, a 13.5 oz can of coconut milk, a can of diced green chilies, ¼ cup of mild salsa verde and the spices and let it simmer. Blend about 1 cup of the cannellini beans with the cilantro and ½ cup of the broth until smooth, then stir that back into the pot with the rest of the beans and the corn. Finish with 2 cups of chopped rotisserie chicken and lime juice. It serves 6, uses one pot plus a blender, and has no dairy.
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, cozy, and delicious, and it all comes together in one pot.
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 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. Coconut milk and a scoop of blended beans make it creamy without any milk, cream or cheese.
- 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.
- a great way to use a rotisserie chicken. 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 vegetarian chili dish (use vegetable broth)!
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 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 creamiest, most 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 altogether 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
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Sauté the vegetables. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and peppers and sauté 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
2. Simmer the base. Add the chicken broth, coconut milk, green chilies, salsa verde and spices, and season with salt and pepper to taste. Bring to a slight boil, then reduce the heat to medium-low and simmer 10 minutes.
3. Blend some of the beans. While the mixture is simmering, drain and rinse the cannellini beans in a fine mesh strainer. Transfer about 1 cup of the beans to a food processor or blender with the fresh cilantro and ½ cup of broth from the pot, and puree until smooth.
4. Add the beans and corn. Add the whole beans, corn and pureed mixture to the pot and stir well. Let it simmer 5 minutes.
5. Finish and serve. Stir in the cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.
how to store and reheat white chicken chili
Let the chili cool, then refrigerate it in an airtight container within 2 hours and eat it within 3 to 4 days. It also freezes well for up to 3 months. Thaw it overnight in the fridge.
Reheat it on the stove over medium-low heat, or in the microwave, stirring often. The coconut milk can separate a little after freezing. Stirring while it warms brings it back together, and a splash of broth loosens it if it has thickened in the fridge. Add fresh cilantro, avocado and a squeeze of lime after reheating.
tips for the best cilantro lime chicken chili
- Use full-fat canned coconut milk. The carton kind is thinner and won’t give you the same creamy base.
- Don’t skip rinsing the beans. Rinsing removes the starchy canning liquid so the blended beans taste clean and the chili doesn’t get gluey.
- Add the lime at the end. Lime juice tastes brightest when it’s stirred in off the heat, right before serving.
- Want more heat? Swap in a medium or hot salsa verde, or sauté a diced jalapeño with the onion and peppers.
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 to 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!
white chicken chili FAQs
Yes. Use about 2 cups of any cooked, shredded or chopped chicken, such as leftover baked or poached chicken breast. Stir it in at the end so it just warms through.
Great northern beans or navy beans both work. Use the same amount, and blend about 1 cup with the cilantro and broth for the creamy base.
It’s mild as written, with mild salsa verde and canned green chilies. For more heat, use a hotter salsa verde, add a diced jalapeño, or pass hot sauce at the table.
Blend a little more of the beans, or let the chili simmer uncovered for a few extra minutes. It also thickens as it sits.
None of the ingredients contain gluten, but broth, salsa verde and tortilla chips vary by brand, so check the labels if you need it to be gluten-free.
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Easy Cilantro Lime White Chicken Chili
- DFDairy-Free
- GFGluten-Free
- SFSugar Free
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 1 bell pepper, any color, diced
- 4-5 garlic cloves, minced
- 1 cup broth
- 1 can coconut milk, 13.5 ounces
- 1 can diced green chilies, 7 ounces
- ¼ cup mild salsa verde
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- salt and pepper , to taste
- 2 cans cannellini beans, 15 ounce cans
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 1 can corn, 15 ounces
- 2 cups cooked rotisserie chicken, chopped
- 1 tbsp lime juice, plus wedges for serving
- white bean tortilla chips, sliced avocado, optional for serving
Instructions
- 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.
- 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 10 minutes.
- 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.
- Add the whole beans, corn and pureed mixture into the pot and stir well; Let simmer; 5 minutes
- Stir in cooked chicken and fresh lime juice. Serve with tortilla chips, avocado slices and lime wedges if desired.
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this dairy-free cilantro lime white chicken chili recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
