This Creamy White Chicken Chili recipe 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 and slow cooker. Be sure to try my Gluten-Free Chicken Tortilla Soup for another delicious chicken soup.
Jump to:
Ingredients
- 4 cups cooked and shredded chicken: Ways to prep chicken is to cook several chicken breasts ahead of time, then shred and freeze them in 2-cup portions. Or cook a whole chicken in an Instant Pot or use a rotisserie chicken.
- 48 oz. Randall Great Northern Beans – I appreciate that they are clearly marked gluten-free.
- 14 oz can Thai Coconut Milk (full fat) – 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, gluten-free
- 1 cup salsa, gluten-free
- 3 tablespoons nutritional yeast – Non-fortified 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.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
Instructions
Stovetop Instructions: Add all ingredients to a large pot and bring to a boil while stirring occasionally. Then lower the 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 are cooking it on low, you will 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.
More gluten-free soup recipes you’ll love
Creamy White Chicken Chili (Dairy-Free)
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove Top or Slow Cooker
- Diet: Gluten Free
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
- 4 cups cooked chicken, shredded
- 48 oz. jar Great Northern beans, drained
- 1 13.5 oz can full-fat coconut milk
- 2 cups chicken broth
- 1 cup salsa
- 3 tablespoons non-fortified nutritional yeast (optional)
- 1 tablespoon cumin
- ½ teaspoon salt
- ¼ 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 make sure 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 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 are cooking it on low, you will 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 or remove the chicken breasts to a cutting board, shred and then return to the soup.
You may also like
Karen
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
Ashley Schmitt
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!
MamaShire
Those are great ideas! I’ll add those as more options in the post. Thanks for sharing.
Javonica Duvall
Do you have the nutritional info for this recipe?
MamaShire
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
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
I’m so glad you loved it and substitutions sound great.
Baylei
if i put this in the crockpot should i cook the chicken first or can i put it in frozen?
MamaShire
Thanks for asking. I just updated the recipe with information on using fresh or frozen whole chicken breasts.
Sherry
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
Brooke
This is so good! I made it today. I am curious, it says it makes 8 servings. How much is one serving? Thank you!
Ava
Hi, this recipe is delicious! I just have one question, what salsa did you use to give it a whiter color? Thank you
MamaShire
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.
Betty
This is definitely a keeper. My family loves it!
Carla
I added this to my menu plan for this fall. It’s so good and easy.
Sabrina
Hello, my family cannot have nightshades. Do you think this would taste good without the salsa?
MamaShire
Yes, this would still be good. You could try adding in a couple of cups of corn.
Tori
This comment is for anyone who gets worried in the process like I did—when I put it all in the pot, it was a very unappetizing creamy pink color. But once it came to a boil and simmered a bit, the color changed and was more orange! And the end product was super tasty! I’ll be making a double batch next time. Thanks for this one!
Nicole
What would be a substitute for the coconut milk? My daughter is dairy free and can’t have coconut either.
MamaShire
You could use almond or cashew milk.
Hannah
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.
MamaShire
Yay! I’m so glad you loved it!
Alana
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!
MamaShire
You can use almond milk in place of coconut milk.
April
Chobani Extra Creamy Oat Milk worked great for me!
Kara
This sounds delicious! Is there something you can sub for the salsa? I can’t have tomatoes but would love to try this recipe!
MamaShire
Maybe try diced red peppers.
kassie
Should the coconut milk be unsweetened?
MamaShire
Yes, unsweetened.
April & Brian
This was REALLY good. I used Better Than Bouillon instead of broth (about 3 heaping teaspoons), added two cups of frozen sweet corn instead of salsa and Chobani Extra Creamy Oat milk instead of coconut milk because it was all that I had. It was a hit with my boyfriend, too! I was worried that white bean chicken chili could not taste as good as it did with dairy (I usually use cream cheese in mine but recently started going dairy free) but it really did! I did not miss the dairy at all! I definitely recommend the nutritional yeast (I used Foods Alive non-fortified). It really gave it some depth of flavor! Thanks so much!
Rylee Buffaloe
Does anyone know how this freezes? I LOVE this but my husband and I always seem to not be able to finish it.
MamaShire
I would suggest freezing it in a freezer bag or container. To thaw let it thaw in the refrigerator overnight.
Anonymous