Dairy Free White Chicken Chili
A comforting and delicious chili featuring tender chicken, robust spices, and creamy coconut milk, perfect for those with dietary restrictions.
Ingredients
For the Chili
- 1 tablespoon ghee (or olive oil, avocado oil) Use for a rich base
- 1.5 pounds boneless, skinless chicken breast Main protein source
- 2 cups chicken bone broth For savory flavor
- 1 Juice of 1 lime Adds brightness
- 2 cans (4-ounce) diced green chiles For smokiness and spice
- 0.5 can (13.5-ounce) unsweetened full-fat coconut milk Provides creaminess without dairy
- 2 cans (15-ounce) great northern beans Adds heartiness
- 0.5 large yellow onion, diced For aromatic flavor
- 3 cloves fresh garlic, minced Enhances flavor
- 1 tablespoon oregano Adds herbal note
- 1 tablespoon cumin Brings warmth
- 0.5 tablespoon paprika Adds depth of flavor
- 1 teaspoon sea salt For seasoning
- 0.25 teaspoon black pepper For seasoning
For Garnish
- to taste Fresh cilantro For freshness
- to taste Jalapeños, sliced For added heat
- to taste Sliced avocado For creaminess
- to taste Additional salt and pepper For seasoning
Instructions
Preparation
- Prepare your 6-quart slow cooker.
- Add the ghee or chosen oil to the slow cooker.
- Place the boneless, skinless chicken breasts into the slow cooker.
- Pour in the chicken bone broth.
- Squeeze the juice of one lime over the mixture.
- Add the two cans of diced green chiles.
- Incorporate the coconut milk.
- Add the great northern beans, diced yellow onion, and minced garlic.
- Sprinkle in the oregano, cumin, paprika, sea salt, and black pepper.
- Stir everything well, making sure that the chicken is completely submerged.
Cooking
- Cover the slow cooker and set it to cook on low for 4-6 hours, or on high for 2-4 hours.
- Once cooked, carefully remove the chicken breasts from the slow cooker.
- Shred the chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the chili and mix thoroughly.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro, sliced jalapeños, and avocado.
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Notes
For a spicier chili, add diced jalapeños to the slow cooker or cayenne pepper. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.