Kosher White Chicken Chili Recipe – Comforting One-Pot Dinner

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When I first tasted white chicken chili at a friend’s house years ago, I knew I had to figure out how to make a kosher version at home. The traditional recipe uses regular cheese and sometimes dairy-heavy sour cream, but I’ve found ways to get that same rich, creamy texture without mixing meat and dairy.

This chili has become my go-to recipe for cold weather dinners and Shabbat prep. The combination of tender chicken, white beans, and warming spices creates something really satisfying. I use coconut milk instead of dairy cream, and honestly, it adds such a nice subtle sweetness that complements the mild heat from the green chiles perfectly.

Making White Chicken Chili Without Dairy

The key to making this chili work is browning the chicken pieces first. Don’t skip this step because it builds so much flavor in the pot. I also like to sauté the onions and garlic until they’re really soft and fragrant before adding the liquid ingredients. The whole thing simmers together for about 30 minutes, but you can let it go longer if you want the flavors to develop even more.

The Secret to Building Deep Flavor

I serve this with some good crusty bread or over rice when I want something more filling. It’s also fantastic the next day, so I often make a double batch. The leftovers heat up beautifully, and sometimes I think it tastes even better after sitting overnight. Kids love it too because the spice level is pretty mild, though you can always add more jalapeños if you like things spicier.

Kosher White Chicken Chili Recipe - Comforting One-Pot Dinner - American recipe
When I first tasted white chicken chili at a friend's house years ago, I knew I had to figure out how to make a kosher version at home. The traditional recipe uses regular cheese and sometimes dairy-heavy sour cream, but I've found ways to get that same rich, creamy texture without mixing meat and dairy. This chili has become my go-to recipe for cold weather dinners and Shabbat prep. The combination of tender chicken, white beans, and warming spices creates something really satisfying. I use coconut milk instead of dairy cream, and honestly, it adds such a nice subtle sweetness that complements the mild heat from the green chiles perfectly. The key to making this chili work is browning the chicken pieces first. Don't skip this step because it builds so much flavor in the pot. I also like to sauté the onions and garlic until they're really soft and fragrant before adding the liquid ingredients. The whole thing simmers together for about 30 minutes, but you can let it go longer if you want the flavors to develop even more. I serve this with some good crusty bread or over rice when I want something more filling. It's also fantastic the next day, so I often make a double batch. The leftovers heat up beautifully, and sometimes I think it tastes even better after sitting overnight. Kids love it too because the spice level is pretty mild, though you can always add more jalapeños if you like things spicier.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 can diced green chiles 4 oz can, mild or medium
  • 1 jalapeño jalapeño pepper seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 4 cups chicken stock kosher
  • 2 cans white beans 15 oz cans, great northern or cannellini, drained and rinsed
  • 1 can full-fat coconut milk 13.5 oz can
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh cilantro chopped, for serving
  • 2 limes lime cut into wedges, for serving

Method
 

  1. Pat the chicken pieces dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Brown the chicken pieces in batches, about 3-4 minutes per side until golden. Don't overcrowd the pot. Transfer browned chicken to a plate and set aside.
  3. Add remaining 1 tablespoon oil to the pot. Add diced onion and cook for 5 minutes until softened. Add minced garlic, jalapeño, and green chiles. Cook for another 1-2 minutes until fragrant.
  4. Stir in cumin, oregano, smoked paprika, and cayenne (if using). Cook for 30 seconds until spices are fragrant.
  5. Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Return chicken to the pot along with any accumulated juices.
  6. Add white beans and bring mixture to a boil. Reduce heat to low and simmer partially covered for 25-30 minutes, stirring occasionally, until chicken is tender and flavors have melded.
  7. Stir in coconut milk and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over individual portions.

Notes

This chili tastes even better the next day, so feel free to make it ahead. Store in the refrigerator for up to 4 days. The coconut milk may separate when reheating, but just stir it back together. You can freeze portions for up to 3 months. If you prefer a thicker chili, mash about half of one can of beans before adding them to the pot.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 8g 29%
Total Sugars 5g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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