Dairy-Free White Chicken Chili [Crock-Pot]

Dairy-free, Gluten-free

Dairy-Free White Chicken Chili

November has arrived and operation COZY is in full swing! [is that a thing? ... it is now!]

Weeknight meals in our house have to be quick, easy, and healthy or they just don’t happen. As much as I’d love to pretend I spend hours over a hot stove after I get home from a full day at work - that just ain’t me!

Enter... my beloved Crock-Pot! Being able to toss ingredients in, flip a switch, and come home to a fully cooked meal is probably the best feeling in the world. One of my favorite meals this time of year is always a warm, cozy soup and I love to make this at home so I can control which ingredients are included and avoid potential allergens.

& Nothin says cozy quite like my Dairy-Free White Chicken Chili!

So grab your Crock-Pot and add the following...

Dairy-Free White Chicken Chili

What you’ll need:

• 3-4 chicken breasts

• 32oz low sodium chicken broth

• 1 can light coconut milk

• 2 cans pinto beans, rinsed and drained

• 8oz Green Chili Peppers

• 1/2 onion, diced

• 1 tsp cumin

• 1 tsp onion powder

• 1/2 tsp chili powder

What to do:

Add all ingredients to a Crock-Pot. Set the Crock-Pot to low for 7-8 hours. Once done, shred chicken and stir soup to combine. Serve with your favorite toppings and enjoy!

Optional toppings:

• Avocado

• Cheese (DF or normal if you can have it)

• Sprouts

• Tortilla chips

NOTE: you can also cook ingredients on the stove if you don’t have a Crock-Pot. Bake chicken at 350 for 30-35 min, shred. While it’s cooking, add all other ingredients to a pot on the stove and bring to a boil. Stir in shredded chicken and serve!

Be sure to share with me using #wanderfullywholesomeeats so I can see how you like it!

Xoxo

Danielle