This white chicken chili is so chock-full of creamy, cozy, vibrant flavor, it's easy to forget it's dairy free!
Add the tablespoon of oil, onion, and garlic to a large pot over medium-high heat. Sauté until softened, stirring frequently, about three to four minutes.
Add the jalapeño and let cook an additional two minutes.
Add the stock, chicken, beans, corn, carrots, and spices. Bring to a boil, then reduce heat to cook at a gently rolling simmer for 25 minutes.
During the last few minutes of the simmering process, melt the coconut oil in a saucepan over medium-low heat. Whisk in the flour so that a smooth paste forms. Stir in the milk a little at a time, melding it with the coconut oil-flour paste to create a creamy sauce. Reduce heat as needed during this process.
Once the creamy sauce has been created, stir it immediately into the larger pot of ingredients. And voilà - your Dairy-Free White Chicken Chili awaits! Serve with your desired garnishes.