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

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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

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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.