This easy white chicken chili recipe is one of our favorite clean eating dishes to make during the cooler months. Hearty, flavorful, and a breeze to make, this is a dinner recipe you’re going to have on constant rotation in your house this season.
You may be surprised to find out this creamy white chicken chili is dairy-free because of its rich texture and flavor, but you can thank coconut milk for that. This healthy white chicken chili foregoes the use of heavy cream for a naturally creamy dairy-free alternative.
While we love the fact that this white chicken chili fits into our clean eating plan, our favorite part of this recipe has to be the fact that it’s a cinch to make. This crockpot white chicken chili is slow-cooked for several hours, making it the perfect kind of meal to come home to after work.
When you get home, all you have to do is shred the chicken and let the soup cook for a little longer. If you decide to make this in a pressure cooker instead of a slow cooker, then this white chicken chili will be ready in less than 45 minutes, including the time it takes for the cooker to come to pressure.
Feel free to serve this chili recipe with some healthy tortilla chips as a crunchy garnish.
Summary |
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Cook time: 360 minutes
Prep time: 30 minutes
Idle time:
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Level
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Servings: minutes
Unit:
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Ingredients
- 2.5 lbs boneless, skinless chicken thighs
- 3 cans white beans Great Northern Beans
- 2 cans diced green chilies 8 oz. each
- 1 very large yellow onion diced
- 1 tbsp garlic minced
- 2 tsp cumin
- 1 tsp chili powder
- 1/4 tsp white pepper
- 1 tbsp Coarse salt
- 2 cups chicken broth
- 1 cup coconut milk
- 1/4 cup Arrowroot Starch or cornstarch - optional
- 1/2 cup water - optional
- 1/3 cup cilantro chopped (to top with)
- Tortilla chips (to top with)
Instructions
- Add all of the ingredients (except for the starch, water, cilantro, and tortilla chips) into the crockpot. Cook on high for 5 to 6 hours until the chicken is very tender.
- Transfer the chicken to a cutting board and use two forks to shred the chicken. If you want to thicken the soup, whisk the starch with the water in a small bowl until it's a smooth, lump-free mixture.
- Add the starch mixture to the chili, stirring it in until combined. Add the shredded chicken back into the pot as well.
- Let the chili cook for another 30 minutes so that it can thicken up. Taste test for more seasoning. If you want to loosen up the consistency of the chili, stream in some more chicken broth or coconut milk, otherwise serve warm with the cilantro and tortilla chips on top.
Additional information
Recipe adapted from glutenfreedaddy.com
