How do you make white chicken chili dairy free?

To make white chicken chili without the dairy, simply swap the cream or cheese for full-fat coconut milk to get that same creamy texture. Top with your favorites like tortilla chips, cilantro, avocado, or jalapeños, and just skip the cheese or sour cream.

Can I make this chili without the beans?

Yes! Simply leave them out. You can add a few extra potatoes or veggies if desired.

Can I use pre-cooked or rotisserie chicken in chili?

Yes! You can use shredded chicken or rotisserie chicken to save time. Just stir it into the chili during the last 30 minutes of cooking so it warms through and soaks up the flavors without drying out.

How do I make the chili thicker?

Whisk 3 tablespoons of arrowroot powder into the coconut milk before adding it to the slow cooker. For a quicker option, gently mash a few of the potatoes or beans in the pot and let the chili simmer uncovered for 2–3 minutes before serving.

Dairy Free White Chicken Chili

Name: Dairy Free White Chicken Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; 2 cups diced small yellow potatoes; 1 medium yellow onion, diced; 1 bell pepper, diced; ½ small jalapeño, seeded and diced; 1 (4 oz) can diced green chilis, optional for extra heat; 5 garlic cloves, minced; 1 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon fine sea salt; ¼ teaspoon ground black pepper; 3 cups chicken bone broth; 1 (15 oz) can full-fat coconut milk; 1 (14-ounce) can white beans, drained and rinsed; 1 tablespoon fresh lime juice, optional; Chopped fresh cilantro; Chopped green onion; Thinly sliced jalapeño; Sliced avocado; Tortilla chips

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Dairy Free White Chicken Chili

This Dairy Free White Chicken Chili is creamy, hearty, and packed with flavor. It’s made with tender shredded chicken, white beans, and a blend of warm spices. Because it cooks in the slow cooker, dinner is hands off. The result is a cozy, nourishing meal the whole family will love!

Prep: 15 minutesCook: 6 hoursTotal: 6 hours 15 minutes

Servings: 6-8 1x

Ingredients

1 ½ pounds boneless, skinless chicken breasts or thighs
2 cups diced small yellow potatoes
1 medium yellow onion, diced
1 bell pepper, diced
½ small jalapeño, seeded and diced
1 (4 oz) can diced green chilis, optional for extra heat
5 garlic cloves, minced
1 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
3 cups chicken bone broth
1 (15 oz) can full-fat coconut milk
1 (14-ounce) can white beans, drained and rinsed
1 tablespoon fresh lime juice, optional

Toppings:

Chopped fresh cilantro
Chopped green onion
Thinly sliced jalapeño
Sliced avocado
Tortilla chips

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Instructions

Combine: Add the chicken, potatoes, onion, bell pepper, jalapeño, and optional diced green chilis to the bottom of the slow cooker.
Season: Add the garlic, cumin, chili, oregano, sea salt, and black pepper. Pour the chicken broth over everything in the slow cooker and stir to combine evenly.
Cook: Place the lid on top and cook on LOW for 6-7 hours.
Shred: Remove the lid and shred the chicken with two forks in the slow cooker. You can also remove the chicken with tongs and shred it on a cutting board, then add it back to the slow cooker.
Simmer: Add the coconut milk and white beans to the slow cooker. Cook on HIGH for 25 minutes, or until the chili is heated through.
Serve: Stir in the lime juice and serve warm with desired toppings!

Notes

Love a spicy chili? Use the entire jalapeño in the recipe.
If you prefer corn in your chili, swap the potatoes for 1 cup frozen corn.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/white-chicken-chili-paleo/