Description
Dairy-Free White Chicken Chili with coconut milk is a creamy and comforting bowl that combines shredded chicken, Great Northern beans, and full-fat coconut milk to create big flavor without dairy. This easy recipe works on the stovetop or in a slow cooker so it fits busy weeknights and meal prep. Savory cumin and salsa lift the broth while avocado and tortilla chips add creamy and crunchy finishing touches.
Ingredients
4 cups cooked chicken shredded
48 oz jar Great Northern beans drained
1 13.5 oz can full-fat coconut milk
2 cups chicken broth
1 cup salsa choose mild medium or spicy depending on heat preference
3 tablespoons non-fortified nutritional yeast optional for savory depth
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado sliced for topping
Tortilla chips for serving
Instructions
1. Prepare the ingredients by draining the Great Northern beans and shredding or measuring four cups of cooked chicken so everything is ready before you start cooking
2. Shake the can of full-fat coconut milk well then measure two cups of chicken broth and one cup of salsa the combination creates a rich dairy-free base
3. For stove top add shredded chicken drained beans coconut milk chicken broth salsa cumin salt black pepper and nutritional yeast if using into a large pot stir gently to combine
4. Bring the pot to a boil over medium high heat stirring occasionally to prevent sticking once it reaches a boil reduce the heat to a gentle simmer and cook for twenty minutes so flavors meld and the broth thickens slightly
5. For slow cooker combine all ingredients in the slow cooker insert mix well then cook on high for four to five hours or on low for eight to ten hours if using fresh or frozen whole chicken breasts place them in the cooker and ensure they reach 165°F before shredding
6. Taste and adjust seasonings then serve topped with sliced avocado and tortilla chips enjoy warm
Notes
Check labels for packaged items such as salsa and chicken broth to ensure they contain no unwanted additives and confirm they meet your dietary preferences
To use fresh or frozen whole chicken breasts instead of pre cooked chicken use three whole breasts they will cook and shred in the chili during the process if using frozen make sure to bring the cooker to high for the final hour so the chicken reaches 165°F
If the chili is thinner than you prefer mash a small portion of the beans and stir them back in then simmer until the texture is as desired
This recipe is naturally dairy free and gluten free still verify packaged ingredients when needed
Allow leftover chili to cool before transferring to airtight containers refrigerate up to four days or freeze up to three months for longer storage
Thaw overnight in the refrigerator then reheat slowly adding a splash of chicken broth if needed to loosen the consistency
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove Top or Slow Cooker
- Cuisine: American