Description
Experience the ultimate comfort meal with this creamy, dairy-free White Chicken Chili. Made in a slow cooker, this nourishing dish combines tender chicken, zesty green chiles, and fiber-rich white beans. By blending a portion of the beans with chicken broth, we achieve a silky, luscious texture without using any dairy. It is a wholesome, gluten-free, and healthy dinner option that is perfect for busy weeknights, offering a balanced blend of lean protein and plant-based nutrition for the whole family.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 small yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can mild diced green chiles (4 oz)
2.5 cups low-sodium chicken broth, divided
1 can cannellini beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
Salt and black pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Place the chicken, diced onion, bell pepper, garlic, and green chiles into the slow cooker.
In a blender, combine one can of the white beans with 0.5 cups of chicken broth and blend until smooth to create a creamy base.
Pour the blended bean mixture and the remaining 2 cups of chicken broth into the slow cooker.
Add the remaining whole can of beans, cumin, coriander, salt, and pepper to the slow cooker.
Stir all ingredients well until combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
Stir well and serve warm, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this chili for up to 3 months. To adjust the spice level, add a pinch of cayenne pepper or more green chiles if desired.