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.