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White Bean & Chicken Chili (Dairy-Free)

A hearty white chicken chili made dairy-free with cashew cream and topped with avocado. High in fiber and protein, low in saturated fat, and perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 small yellow onion diced
  • 2 Tbsp olive oil
  • 2 cloves garlic finely minced
  • 1 7 oz can mild diced green chilies
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt more to taste
  • 3 cups chicken or vegetable broth
  • 2 15 oz cans cannellini beans, rinsed and drained
  • 1 1/2 cups shredded cooked rotisserie or leftover chicken
  • 3/4 cup frozen or fresh corn
  • 1/2 cup cashew cream see note, or sub 1/2 cup half and half or 4 oz cream cheese
  • 2 Tbsp chopped fresh cilantro plus more for serving
For serving (optional)
  • Tortilla chips or strips
  • Sliced avocado

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
  2. Add the minced garlic, green chilies, cumin, chili powder, and salt. Stir and cook for another minute, until fragrant.
  3. Pour in the broth and bring to a gentle boil. Add the cannellini beans, shredded chicken, and corn. Reduce the heat and simmer for 15–20 minutes to let the flavors come together.
  4. For a creamier, thicker chili, mash some of the beans against the side of the pot, or scoop out about a cup and blend before stirring back in.
  5. Stir in the cashew cream and chopped cilantro. Warm through for another few minutes, then taste and adjust salt as needed.
  6. Serve hot, topped with extra cilantro, sliced avocado, and tortilla chips or strips.

Notes

Cashew Cream Note

To make a simple cashew cream, soak 1/2 cup raw cashews in hot water for about 15 minutes (or overnight in cool water), then drain. Blend with 1/2 cup fresh water until completely smooth. If you'd rather not make cashew cream, you can substitute 1/2 cup half and half or 4 oz cream cheese, though the chili will no longer be dairy-free.

Storage Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat: Warm on the stovetop or in the microwave, adding a splash of broth to loosen as needed.