Healthy Dairy Free White Chicken Chili
Look, I'm not trying to be a hater. I'm sure those trending white chicken chili recipes are DELICIOUS! The problem? They're loaded with dairy and high fat processed foods. An important component of my cooking is for it to be as healthy as possible and that usually means eliminating those aforementioned ingredients. I managed to create my own DELICIOUS version of white chicken chili and I gotta say... I LOVE IT! It's bursting with flavor. The end result has a brothier feel than a regular chicken so if you want to thicken it up you can certainly do so. An easy way to do that would be to take some of the white beans and throw them in a food processor and then stir back into the chili. This "chili" is also IBS, Chrons/UC FRIENDLY! There is no dairy, corn or gluten in this recipe. I ate it for a week straight in the middle of a flare up to help soothe my tummy.
Ingredients
- 1.5-2 lbs Chicken Breast
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 4 oz Canned Green Chile, Chopped I used mild but for spice select a diferent level of heat
- 2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 2 cups Chicken Broth, Low Sodium
- 15 oz White Cannellini Beans, Drained
- 1/2 cup Salsa Verde
- 1 Lime, Juiced
- Cilantro, garnish I used ALOT but I love cilantro. Adjust to your liking!
- Avocado, Garnish
Instructions
- Add chicken to your slow cooker
- Add all of your ingredients except lime, avocado and cilantro. Cook on low for 4 hours.
- Remove your chicken and shred it with two forks. Place back into slow cooker. Combine well. Serve with cilantro, squeeze of lime juice and avocado.
- Options: If you want it to be creamy, add in 1/2 cup of non fat milk.