Dairy-Free White Chicken Chili Recipe
This healthy, delicious, and creamy dairy-free white chicken chili has a mouth-watering flavor that the whole family will love! It’s prepped and ready in under 30 minutes and is dairy and gluten-free, with options to use regular dairy products if desired.
Servings: 6 -8 servings
Ingredients
- 2 1/2 cups shredded rotisserie chicken or 1.5 lbs. boneless skinless chicken breasts
- 1 tablespoon ghee or avocado oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 24 oz chicken broth more or less depending on preferred consistency
- 1 15 oz cans Great Northern Beans drained and rinsed
- 2 4 oz cans diced green chiles I do one hot, one mild
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional for heat
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 cup dairy-free sour cream sub Greek yogurt if not dairy-free
- 4 oz dairy-free cream cheese I use Kite Hill
- 1 medium lime juiced
- 1 tbsp cornstarch dissolved in 2 tbsp water or sub 1/2 tsp xanthan gum optional for thickness
Toppings:
- Dairy-Free Shredded Cheese
- Dairy-Free Sour Cream I used Forager-Whole30 Compliant
- Tortiall chips or strips
- Lime slice
- Fresh cilantro
- Jalapenos
Instructions
Crockpot Method
- Add everything except the cream cheese, sour cream, and lime juice into a 6-quart Crockpot. Cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender.
- If you used chicken breast and not rotisserie chicken, remove the chicken, shred it, and return it to the Crockpot.
- Stir in the dairy-free cream cheese, dairy-free sour cream, and lime juice until combined. (For additional thickness, add 1/2 teaspoon xanthan gum and stir until thickened.)
- Cook for a few more minutes until the cream cheese is fully melted and incorporated. Serve immediately with toppings of choice: lime slices, dairy-free sour cream, tortilla strips, and dairy-free cheese.
Stovetop Method
- Cook the chicken as desired, then shred and set aside.
- In a large pot or Dutch oven over medium-high heat, add the ghee or avocado oil. Once hot, add the diced onions and garlic. Sauté for 1-2 minutes, stirring often. Lower the heat to medium-low and add chicken broth, corn, beans, green chilies, and spices. Stir to combine.
- Stir in the dairy-free cream cheese and dairy-free sour cream, whisking until melted and fully incorporated. Add the shredded chicken and a handful of fresh cilantro, stirring to combine.
- If a thicker consistency is desired, add 1/2 teaspoon xanthan gum, stirring until thickened. Simmer for a few minutes, then serve with desired toppings.
Instant Pot Method
- Press the Sauté function on the Instant Pot. Once hot, add ghee or avocado oil.
- Add the diced onions and garlic, sautéing for 1-2 minutes, stirring often. Press Cancel to turn off the sauté function. Add whole chicken breasts, corn, beans, chicken broth, and spices to the pot.
- Secure the lid, turn the valve to Seal, and set the Instant Pot to high-pressure cook for 5 minutes. Carefully quick release the pressure. Open the lid and shred the chicken with two forks.
- Stir in dairy-free cream cheese, dairy-free sour cream, and lime juice until fully combined. (For additional thickness, add 1/2 teaspoon xanthan gum and stir.)
- If the cream cheese isn’t melting well, turn the Sauté function back on for a few minutes while stirring. Serve immediately with toppings of choice.
Notes
- This recipe is perfect for meal prep. Just store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For a kid-friendly version, stick with mild green chiles, or turn up the heat with extra cayenne and jalapeños if you like it spicier.
Nutrition
Calories: 213kcal | Carbohydrates: 8g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 47mg | Sodium: 938mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg