A delicious Creamy White Chicken Chili recipe that is gluten-free and dairy-free. This is really a super easy recipe and if you have your chicken pre-cooked and shredded you can have this all mixed together in just minutes. I’ve included cooking instructions for both stovetop or slow cooker.
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Ingredients for Creamy (Dairy-Free) White Chicken Chili:
4 cups cooked and shredded chicken –I like to do meal prep where I cook several chicken breasts or thighs ahead of time, shred the chicken, and then freeze them in 2 cup portions in freezer bags. That makes it easy to make a dish like this because I can just pull out the amount I need for a recipe. You could also use the meat from a rotisserie chicken.
48 0z. Randall Great Northern Beans – I appreciate the fact that they are clearly marked gluten-free. Kudos for companies that make it clear!
14 oz can Thai Coconut Milk (full fat) – Don’t worry you will not be able to tell there is coconut milk in this soup. The other flavors stand out and you won’t taste it.
2 cups chicken broth – I usually use Swanson Chicken Broth – again it’s clearly marked gluten-free.
1 cup salsa – Pace Picante Sauce or Salsa is my go-to.
3 tablespoons nutritional yeast – Nutritional yeast adds a cheesy flavor to recipes. As a side note, this is really good on popcorn for non-dairy cheesy popcorn. This is optional but it really adds some depth of flavor.
1 tablespoon cumin, salt, and black pepper.
How To Make Creamy White Chicken Chili:
Stovetop Instructions: Add all ingredients to a large pot and bring to a boil while stirring occasionally. Then lower heat and simmer for 20 minutes.
Slow Cooker Instructions: Mix all ingredients into a slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.
Serve with avocados and tortilla chips.
Or you can serve my delicious gluten-free cornbread along with the chili.
More Gluten-Free Soup Recipes (and dairy-free) You’ll Love:
Chicken Tortilla Soup
Instant Pot Potato Soup
Chicken Taco Soup
Easy Instant Pot Vegetable Soup
Chicken Vegetable Soup
Taco Soup with Zucchini
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PinDescription
This easy and tasty Creamy White Chicken Chili recipe is gluten-free and dairy-free. With instructions for using stovetop or slow cooker.
Ingredients
4 cups cooked chicken, shredded
48 oz. jar Great Northern beans, drained
1 can full-fat coconut milk
2 cups chicken broth
1 cup salsa
3 tablespoons nutritional yeast (optional)
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Stovetop Instructions: Add all ingredients to a large pot and bring to a boil stirring occasionally. Then lower heat and simmer for 20 minutes.
Slow Cooker Instructions: Mix all ingredients into a slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.
Serve with avocado and tortilla chips.
Notes
Remember to check labels for all packaged foods and that they are gluten-free. I list my favorite gluten-free brands in the post.
Keywords: creamy white chicken chili, dairy-free white chicken chili, gluten-free soup recipe
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