This dairy free white chicken chili is the perfect easy to make soup for those cold weather days! Made with two kinds of peppers, onions, garlic, a homemade seasoning blend, shredded chicken, and dairy free cashew cream. A wholesome and satisfying twist on a southwest classic! Paleo, Whole30, dairy free, gluten free, vegan option.
The best dairy free white chicken chili
If someone asked what my favorite cold weather soup was, chili would most definitely be on the top of the list! It’s a winter staple and always fills the house with the most inviting and cozy smell. The best way to warm up your kitchen (and belly)!
We love this more traditional recipe for a Bean Free Chili, but this Mexican inspired white chicken chili is a yummy twist on a classic!
A little lighter, slightly softer flavors, and super creamy – it’s a real winner in so many ways!
It’s also really simple to pull together, and made with simple pantry-friendly ingredients.
The perfect thing to make at the beginning of the week and enjoy for leftovers in the days to come.
Why you’ll love this white chicken chili
It is:
- Thick and creamy
- Perfectly seasoned
- Savory
- Made with clean ingredients
- Gluten free and dairy free
- Paleo friendly
- Good for leftovers
- Cozy + comforting
- Made in one pot
- SO delicious!
Ingredients and substitutions
This chili is made without beans, dairy, cream cheese, or corn. All you need is a few simple ingredients that come together to make the most flavorful creamy soup! There are a few substitutions and swaps you may want to make that I’ll share below.
Here’s what you need
- Raw cashews – Raw cashews are what is used in this recipe instead of dairy. Cashew cream helps thicken the soup and makes the most wonderful dairy free substitute! If you didn’t know, you’d never guess this soup was dairy free 😉
- Olive oil – Olive oil is used to sauté the veggies, but you could easily substitute with avocado oil, ghee, or coconut oil.
- Onion and garlic – Onion and garlic make up the aromatic base.
- Bell pepper – I chose green bell pepper, but you could use any type of bell pepper you like.
- Celery – Celery adds a slightly sweet, aromatic quality to the flavor base of the soup.
- Jalapeño – For a pop of flavor and heat. Can be left out or reduced for less spicy chili.
- A simple homemade seasoning mix – Cumin, coriander, garlic powder, onion powder, and oregano season this yummy soup.
- Broth – Chicken broth is a natural choice, but you can use any type of good tasting broth.
- Chicken – You can use either boneless skinless chicken breast or thighs, or some pre-cooked shredded chicken if you already have it on hand.
- Lime – Finishing this soup with a squeeze of fresh lime juice is a must! It adds a welcome hint of brightness and ties all the other flavors together.
- Salt and pepper – To taste.
- All the garnishes – I’m a big proponent of adding garnishes to soup. They add interesting texture and bright flavor. Our favorite toppings for this chili are avocado, radishes, cilantro, jalapeño, and lime wedges. Green or red onion would also be good!
Can you make this white chicken chili with ground chicken?
Yes! Absolutely. If you want to make this chili with ground chicken simply add it during step 3 with the spices. Cook, breaking up with a spatula until the meat is browned and cooked through. Proceed with the rest of the recipe as written.
To make without cashews
To make this soup without cashews I would recommend substituting the cashew cream with an unsweetened dairy free creamer that you like. Nutpods are an excellent option because they are so creamy! You’ll likely want to add about 1 1/2 cups worth, but can adjust that amount based on your preference.
How to make a vegan or vegetarian version of this chili
Because this soup is already dairy free you can easily make it veg friendly.
Here’s how:
- Use vegetable broth instead of chicken broth.
- Leave out the chicken and substitute with drained and rinsed white or black beans – about 2-3 cups worth. You could also add some additional veggies for more nutrients and fiber!
How spicy is this white chicken chili?
This chili is not super spicy. The only ingredient in this recipe that will add heat is the jalapeño.
To make it with less or no spice just reduce or omit the jalapeño.
How to make
This dairy free soup comes together in just a few simple steps! So easy to make and so much flavor. Perfect for meal prep!
Here’s the step-by-step
- Soak cashews. Add cashews to a heat proof bowl and cover with just boiled water.
- Sauté veggies and spices. In a large soup pot sauté onions, garlic, bell pepper, celery, and jalapeño pepper. Add cumin, coriander, garlic powder, onion powder, oregano, salt, and pepper and continue to cook until spices are aromatic.
- Add broth and chicken breasts and simmer until chicken is cooked through.
- Shred chicken. Carefully remove chicken from the soup to a cutting board. When cool enough to handle shred using two forks or cut into bite sized pieces. Return to the soup, keeping the heat on low.
- Prepare the cashew cream. Drain and rinse the soaked cashews and add to a high-speed blender with hot water. Blend on high for a minute or two, until completely smooth and no pieces of cashew remain. Add cashew cream to the soup and stir to combine. Bring back to a simmer to thicken slightly and bring the flavors together.
- Season to taste with salt and pepper and the juice of one lime.
- Serve and enjoy! Top with Cilantro, avocado, radishes, jalapeño, and extra lime wedges if desired and serve!
How to thicken gluten free white chicken chili
When you simmer the cashew cream with the rest of the chili it will naturally start to thicken up! No thickeners, flour, or starch required.
Serving suggestions
This soup is a perfectly balanced meal all on it’s own!
But I think the garnishes are a must for this soup – cilantro, avocado, radishes, jalapeño, and extra lime wedges really tie all the flavors together.
Storage and re-heating
Storing: This chili can be stored in a covered container in the refrigerator for up to 5 days.
Reheating: To re-heat, gently warm on the stove in a small sauce pan, stirring occasionally, until heated through. Can also be warmed in the microwave for 2-3 minutes, until hot.
Freezing: Because this soup is made without dairy freezes really well. Freeze in an airtight container for 2-3 months. To defrost move to the refrigerator to thaw overnight or slowly warm in a sauce pan until heated through.
Love this soup? Check out these other recipes!
- Beanless Chili
- Creamy Roasted Cauliflower and Mushroom Soup
- Thai Coconut Curry Chicken Soup
- Super Creamy Carrot Soup
- Cashew Cream Chicken Pot Pie Soup
- Ultra Creamy Vegan Corn Chowder
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Dairy Free White Chicken Chili – Made with Cashew Cream
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This dairy free white chicken chili is the perfect easy to make soup for those cold weather days! Made with two kinds of peppers, onions, garlic, a homemade seasoning blend, shredded chicken, and dairy free cashew cream. A wholesome and satisfying twist on a southwest classic! Paleo, Whole30, dairy free, gluten free, vegan option.
Ingredients
For soup
- 3/4 cup raw cashews
- 1 cup hot water + more to soak cashews
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1 small jalapeno, finely chopped (optional)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups broth
- 1 1/2 pounds boneless skinless chicken breasts or thighs or about 3 cups pre-cooked shredded chicken (for a veg option, omit chicken and substitute with extra veggies or canned beans)
- Juice of one lime
- Salt and pepper to taste
To garnish
- Cilantro
- Avocado
- Radish
- Jalapeno
- Lime
Instructions
- Soak cashews. Add cashews to a heat proof bowl and cover with just boiled water. Set aside.
- Sauté veggies and spices. In a large soup pot heat olive oil over medium heat. Once hot, add onions, garlic, bell pepper, celery, and jalapeno pepper. Sauté until onions and peppers have softened and are starting to caramelize – about 10-12 minutes. Add cumin, coriander, garlic powder, onion powder, oregano, salt, and pepper and sauté for another 1-2 minutes, until spices are aromatic.
- Add broth and chicken breasts and bring to a simmer. Simmer for 15-20 minutes – until chicken is cooked through. Reduce heat to low. If using already cooked shredded chicken, just simmer the veggies and broth for 10-15 minutes and add the chicken in the next step.
- Shred chicken. Carefully remove chicken from the soup to a cutting board. Allow to cool slightly. When cool enough to handle shred using two forks or cut into bite sized pieces. Return to the soup, keeping the heat on low.
- Prepare the cashew cream. Drain and rinse the soaked cashews and add to a high-speed blender with 1 cup of hot water. Blend on high for a minute or two, until completely smooth and no pieces of cashew remain. Add cashew cream to the soup and stir to combine. Bring back to a simmer and cook for about 5 minutes or so – to thicken slightly and bring the flavors together.
- Season to taste with salt and pepper and the juice of one lime.
- Serve and enjoy! Top with Cilantro, avocado, radishes, jalapeño, and extra lime wedges if desired and serve!
Notes
Storing: This chili can be stored in a covered container in the refrigerator for up to 5 days.
Reheating: To re-heat, gently warm on the stove in a small sauce pan, stirring occasionally, until heated through. Can also be warmed in the microwave for 2-3 minutes, until hot.
Freezing: Because this soup is made without dairy freezes really well. Freeze in an airtight container for 2-3 months. To defrost move to the refrigerator to thaw overnight or slowly warm in a sauce pan until heated through.
To make this soup without cashews I would recommend substituting the cashew cream with an unsweetened dairy free creamer that you like. Nutpods are an excellent option because they are so creamy! You’ll likely want to add about 1 1/2 cups worth, but can adjust that amount based on your preference.
To make this chili with ground chicken simply add it during step 3 with the spices. Cook, breaking up with a spatula until the meat is browned and cooked through. Proceed with the rest of the recipe as written.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stove top
- Cuisine: mexican
B says
I’m not normally one to write reviews, but this was INCREDIBLE! I added a can of white beans to the chili since I only had a pound of chicken instead of 1.5 and I added a little bit of extra cashew cream…so yummy! I even hid the leftovers from my husband so that I could hog them all. Great recipe!
Nyssa Tanner says
Haha yes!! Sneaky leftovers for the win 😉 I’m so glad you loved it and thank you for your notes on the modifications that you make to make the recipe your own! Happy cooking! – Nyssa
Lindsey says
This was quite delicious! I added a bunch of cilantro and lime juice to the cashews in the blender (similar to the crema from one of your taco recipes). And also did a quick pickling of the radishes for extra brightness. I’ll definitely make this one again, thanks!
Nyssa Tanner says
Ohh those additions sound AH-MAZING! I’m going to have to try them the next time we make this soup. Thank you for the thoughtful comment! 🙂
Gali Barram says
I made this last night. It was a huge hit. The steps were easy to follow. It was so full of flavor and not too spicy. We didn’t miss the beans at all. I added a little quinoa with it instead of rice. I have made a few of her recipes and every time they come out so well.
Nyssa Tanner says
I’m so happy you loved this one. The addition of quinoa sounds absolutely perfect. Thank you for the thoughtful comment! Happy cooking! 🙂
Ken says
We made this about a month back and it was so delicious that we’re making it again tonight! Anything we make from Nyssa’s Kitchen never disappoints. 🙂
Nyssa Tanner says
Hooray! So glad you love it. Sometimes soup is just the thing to chase away the chill of a gray day 🙂