Easy White Chicken Chili Dairy-Free

This white chicken chili recipe is super easy with simple ingredients.

It's kid-friendly, allergy-friendly, and reheats well.

Individual servings can be thickened with dairy or dairy-free ingredients.

Plus, there are several topping options that can be dairy-free or that bring this chili up a notch to grown-up level.

See the quick easy recipe below!

We've been making delicious classic chili at our house for decades.

Red sauce, beef, venison, tomatoes...you know, football chili.

But after the Super Bowl this year and as winter is on it's way out...

I was ready for a new, lighter soup around here.

So we gave white chicken chili a try and boy did it deliver!

This is thick enough that the kids won't consider it soup.

And it's just simple ingredients your kids will recognize and eat.

Then there are several toppings that can be used on a bowl-by-bowl basis.

I like to add a dollop of dairy-free yogurt to make my serving creamy.

Hubs likes to add red pepper flakes to make it spicier.

And the kids are all about the tortilla chips to add some crunch.

See all the topping ideas and the easy recipe below!

WHITE CHICKEN CHILI RECIPE

Serves 4-6

NOTES

The quickest easiest way to make this soup is to use leftover cooked chicken or to run to the grocery store for a cooked rotisserie chicken to dice or shred.

The corn can be any frozen or canned corn, but shoepeg corn found at Walmart is so plump and sweet. It's our favorite for this recipe.

SOUP INGREDIENTS

1 pound cooked shredded chicken
1 tablespoon olive oil
1 yellow onion diced
3 cloves garlic minced
1 teaspoon dried oregano
2-3 teaspoons cumin
3 cups chicken broth
2 cans white beans, drained and rinsed
1-2 (4 oz) cans diced green chiles
¼ cup fresh lime juice
1 can of white shoepeg corn
salt & pepper to taste

OPTIONAL TOPPINGS

dollop of dairy-free yogurt or sour cream
dairy-free cheddar shreds
green onion
red pepper flakes
fresh lime for juice
tortilla strips

DIRECTIONS

In a large pot, sauté the diced onion in the olive oil until tender and translucent.

Add the garlic, oregano, and cumin to the oil and sauté another minute to let the spices bloom in flavor.

Pour the broth into the pot.

Then add the white beans, drained and rinsed.

Add in the chilis and fresh lime juice.

Add in the cooked chicken, diced or shredded.

Stir all the ingredients well and bring to a boil.

Then bring down the heat to medium-low, cover, and let simmer for 20 minutes.

Last, add in the corn and flavor to taste with salt and pepper.