• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
MamaShire
  • Recipes
  • Shop
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • About
  • Newsletter
×
You are here: Home / Soups & Stews / Creamy White Chicken Chili (Dairy-Free)

Creamy White Chicken Chili (Dairy-Free)

September 18, 2019
Jump to Recipe·Print Recipe
  • Share

White Chicken Chili with avocado slices A delicious Creamy White Chicken Chili recipe that is gluten-free and dairy-free. It’s very easy to make 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 the stovetop or slow cooker.

Creamy white chicken chili with avocado slices.This post contains affiliate links. (See my disclosure policy here.)

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.

Can You Use Frozen Chicken Breasts in the Crockpot?

You can use 3 fresh or frozen whole chicken breasts in this recipe instead of pre-cooked and shredded.

Here are the guidelines to follow for frozen chicken breasts: The frozen chicken needs to be able to thaw and cook during the process and at some point during the cooking get up to 165°. So if you’re are cooking it on low you may need to turn it up on high for an hour or so to get the chicken to the correct temperature.

For fresh whole chicken breasts, you can use the low or high setting.

Before serving take two forks and shred the chicken breasts right in the soup.

A bowl of white chicken chili made with tortilla chips on the side.

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

See my Main Course Category Page for even more delicious gluten-free dinners.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy white chicken chili made with a dairy-free recipe.

Creamy White Chicken Chili (Dairy-Free)

★★★★★ 4.8 from 6 reviews
  • Author: MamaShire
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stove Top or Slow Cooker
Print Recipe
Pin Recipe

Description

This easy and tasty Creamy White Chicken Chili recipe is gluten-free and dairy-free. With instructions for using stovetop or slow cooker.


Ingredients

Scale

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.

To Use Fresh or Frozen Whole Chicken Breasts:

You can use 3 fresh or frozen whole chicken breasts in this recipe instead of pre-cooked and shredded.

Here are the guidelines to follow for frozen chicken breasts: The frozen chicken needs to be able to thaw and cook during the process and at some point during the cooking get up to 165°. So if you’re are cooking it on low you may need to turn it up on high for an hour or so to get the chicken to the correct temperature.

For fresh whole chicken breasts, you can use the low or high setting.

Before serving take two forks and shred the chicken breasts right in the soup.

Keywords: creamy white chicken chili, dairy-free white chicken chili, gluten-free soup recipe

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

A bowl of gluten-free and dairy-free white chicken chili.

Filed Under: Chicken, Main Course, Slow Cooker, Soups & Stews

Reader Interactions

Comments

  1. Karen

    January 20, 2020 at 12:24 pm

    I like that you used nutritional yeast. I have some that I have been trying to figure out how to use. It helps knowing that it has a cheese flavor. I have been struggling, thanks for the tip

    Reply
    • Ashley Schmitt

      September 26, 2020 at 9:42 am

      I substituted some corn and reduced the amount of beans to accommodate this change, but followed everything else and it was delicious. I used six fresh chicken breasts since I was feeding a large group, and used the salsa that was in the fridge—Jack’s Mild Cantina Salsa. It’s a great recipe to meet many dietary needs, as you can add cheese and sour cream to the top after it’s served for those who like dairy (Aka my husband and children). I am really starting to love coconut milk as a dairy alternative as it adds a very subtle flavor that is so yummy!

      Reply
      • MamaShire

        September 26, 2020 at 11:27 am

        Those are great ideas! I’ll add those as more options in the post. Thanks for sharing.

      • Javonica Duvall

        October 14, 2020 at 6:27 pm

        Do you have the nutritional info for this recipe?

      • MamaShire

        October 14, 2020 at 11:11 pm

        I don’t list the nutritional info. There are several sites where you can plug in recipe info to get the nutritional facts. Very Well Fit or My Fitness Pal are a couple.

      • Diana

        July 26, 2021 at 11:16 pm

        This was so delicious! I dont eat meat so I used tofu and riced cauliflower instead of chicken and it was great. Fed to my carnivore husband and he loved it as well. Thanks for the great recipe!

        ★★★★★

      • MamaShire

        July 26, 2021 at 11:19 pm

        I’m so glad you loved it and substitutions sound great.

  2. Baylei

    March 08, 2020 at 4:10 pm

    if i put this in the crockpot should i cook the chicken first or can i put it in frozen?

    Reply
    • MamaShire

      March 08, 2020 at 5:35 pm

      Thanks for asking. I just updated the recipe with information on using fresh or frozen whole chicken breasts.

      Reply
  3. Sherry

    March 18, 2020 at 11:58 am

    I just soaked some beans to make this. It’s *quarantine* time and this is something different that will both taste great and provide a ton of nutrition

    Reply
  4. Brooke

    May 04, 2020 at 2:34 pm

    This is so good! I made it today. I am curious, it says it makes 8 servings. How much is one serving? Thank you!

    Reply
  5. Ava

    June 13, 2020 at 9:33 pm

    Hi, this recipe is delicious! I just have one question, what salsa did you use to give it a whiter color? Thank you

    ★★★★

    Reply
    • MamaShire

      June 16, 2020 at 12:20 pm

      I’m so glad you enjoyed it. I use Pace salsa. And since it only calls for one cup the red color dilutes with the other ingredients.

      Reply
  6. Betty

    August 17, 2020 at 11:50 am

    This is definitely a keeper. My family loves it!

    ★★★★★

    Reply
  7. Carla

    August 24, 2020 at 12:29 pm

    I added this to my menu plan for this fall. It’s so good and easy.

    ★★★★★

    Reply
  8. Sabrina

    August 31, 2020 at 4:36 pm

    Hello, my family cannot have nightshades. Do you think this would taste good without the salsa?

    Reply
    • MamaShire

      September 02, 2020 at 3:29 pm

      Yes, this would still be good. You could try adding in a couple of cups of corn.

      Reply
  9. Nicole

    September 11, 2020 at 11:19 pm

    What would be a substitute for the coconut milk? My daughter is dairy free and can’t have coconut either.

    Reply
    • MamaShire

      September 12, 2020 at 12:25 am

      You could use almond or cashew milk.

      Reply
  10. Hannah

    October 24, 2020 at 1:35 pm

    I loved this recipe! Was a little nervous about the coconut milk but you absolutely can’t taste it and it makes the chili so creamy.

    ★★★★★

    Reply
    • MamaShire

      October 24, 2020 at 8:26 pm

      Yay! I’m so glad you loved it!

      Reply
  11. Alana

    March 02, 2021 at 11:07 am

    I made this for my family last night and it was a hit! I want to make it again to drop off for my sisters family, but she’s allergic to coconut. What would the best substitute be? Thank you!

    ★★★★★

    Reply
    • MamaShire

      March 13, 2021 at 8:56 pm

      You can use almond milk in place of coconut milk.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi there! I’m Robin and I’m here to give you easy, delicious, and reliable gluten-free and dairy-free recipes! Let’s get started!

Read more.

Save

Footer

^ back to top

Home
Shop
Resource Library
About
Contact
Disclosure &
Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

As an Amazon Associate I earn from qualifying purchases.

MamaShire recipes have been featured on:

Dr. Axe
Southern Living
Shape
Delish
Parade