Description
This Dairy Free White Chicken Chili is a creamy, comforting dish perfect for those seeking a flavorful, allergen-friendly meal. Made with tender chicken, tender yellow potatoes, and a blend of warming spices, this chili uses coconut milk instead of dairy for a rich texture without the lactose. Slow-cooked to perfection, it combines white beans and fresh vegetables for a hearty, gluten-free meal that can be customized with spicy jalapeño and fresh toppings like avocado and cilantro.
Ingredients
Main 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 teaspoon 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
Instructions
- Combine: Add the chicken, diced potatoes, onion, bell pepper, jalapeño, and optional diced green chilis into the bottom of the slow cooker, layering the ingredients evenly.
- Season: Sprinkle the minced garlic, ground cumin, chili powder, dried oregano, fine sea salt, and ground black pepper over the ingredients. Pour the chicken bone broth over everything and stir gently to combine the spices and broth evenly.
- Cook: Place the slow cooker lid securely on top and set to cook on LOW for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender.
- Shred: After cooking, remove the lid and shred the chicken directly in the slow cooker using two forks. Alternatively, remove the chicken with tongs, shred it on a cutting board, and return it to the slow cooker.
- Simmer: Stir in the full-fat coconut milk and drained white beans. Switch the slow cooker heat setting to HIGH and cook for an additional 25 minutes, allowing the chili to heat through and thicken slightly.
- Serve: Mix in the fresh lime juice if using. Ladle the chili into bowls and garnish with chopped cilantro, green onion, sliced jalapeño, avocado, and tortilla chips as desired. Serve warm.
Notes
- For extra heat, use the entire jalapeño instead of half.
- To add a sweet crunch, substitute the potatoes with 1 cup of frozen corn if preferred.
