Page 94 – Emily’s Fresh Kitchen: Cook Your Way to Better Health

Dairy Free White Chicken Chili

White chicken chili makes a delicious meal on a cold day. However, most recipes include a lot of dairy, which can make it heavy and too rich. In this version, I omit the cream and cheese, instead pureeing the ingredients with white beans to give the chili the same creamy consistency as one made with dairy.

For the cooked and shredded chicken breasts, I like to use a pressure cooker because it is so quick and easy. I put the chicken breasts in the pressure cooker and add 1/2 cup of chicken stock and turn it on the poultry setting. It only takes 15 minutes. When the chicken is finished cooking, I use a hand mixer to shred it. You can use this method or cook and shred the chicken however you like. The chicken can even be prepared ahead of time for this recipe.

I like to top this white chicken chili with sliced avocado, pico de gallo, jalapeño slices and fresh cilantro. If you eat and enjoy dairy, feel free to top it with shredded Monterey Jack or Pepper Jack cheese.

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