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.
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This post contains affiliate links. (See my 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.
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.
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Creamy White Chicken Chili (Dairy-Free)
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove Top or Slow Cooker
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 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
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.
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.