Prices on Coconut milk for the Dairy Free White Chicken Chili
I will be sharing two versions of this amazing Chili, the first one is my dairy free version. Amazingly enough, the coconut milk is a great dairy substitute. It’s not as creamy but it tastes “real good!” I try to get my coconut milk for around $1.50 a can. Sams Club sells their coconut milk for $1.49 per can. But you have to get 8 and sometimes buying bulk isn’t in the budget. I have a whole theory on buying bulk that may surprise you. It’s not always cost effective to buy in bulk… big families everywhere just about fell to the floor. I’ll explain later. There can be great deals on coconut milk at other stores. I will say this, the brand does make a difference. If you opt for Kroger brand it won’t be as creamy and never get the lite coconut milk for this recipe… or ever!
Creamy White Chicken Chili… for my Dairy Lovers!
The Second recipe is chuck-full of cream and sour cream. My mother-in-law gave me this recipe and it’s a keeper. It’s very, very tasty! But my dairy free version is actually less expensive because you don’t need to purchase the heavy cream and sour cream. It’s $1.69 for an 8 oz container of sour cream and $3.79 for a pint at Kingsoopers (Kroger). So, you pay for the extra creaminess and that may be worth every penny to you!
How To use Dried Beans with this Chili Recipe
This is where things get interesting… ok not really. I’m going to talk beans. Usually, I use canned northern beans but I wanted to make this meal even more inexpensive and so I decided to use dry beans this time. The next course of action was to utilize the “quick soak method” and then put the beans in the crockpot for 3-4 hours. I recommend soaking the beans overnight but I totally forgot to do that.
Freezing Leftover Beans?
Actually, I made more beans than I needed and decided to freeze the rest. I’ve never done that before, so I’ll let you know how that goes. But Logic tells me I can just let the frozen beans thaw and then add them to the chili.
Fresh Tortilla Strips!
We make our own tortilla strips. It’s an extra step but it’s so worth it. All you have to do, is cut some corn tortillas into thin strips. Next, you place the strips into the fryer in small batches. Fry for a few minutes until golden brown and Bam! Finally, you add salt and enjoy! We have had the same Rival deep fryer for about 12 years. We don’t use it every week but we for sure use it every month. Check out the Deep Fryer below!
Dairy Free Recipe (updated Version!)
So, I updated this recipe because I wanted to make it better and I think I’ve done it- insert evil laugh! Typically, I have made the recipe gluten Free and dairy Free but if you want it to be creamier and thicker then you need to add some flour. Sorry my gluten free folks but have no fear, if you use the coconut milk I recommend it can still be creamy. Please Check the notes in the recipe and you will see how I make this diary free chili so creamy and delicious!
White Chicken Chili (No Dairy)
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1/2-inch cubes (I try to use just one chicken breast)
- 1 medium onion, chopped
- 2 Cans Chopped green chiles (4 ounces each)
- 2 Tablespoons Flour optional (check notes!)
- 2 Cloves Garlic Minced
- 1 Tbsp Canola oil
- 2 Cans great northern beans, rinsed and drained (15-1/2 ounces each), or you can use dry beans and cook them beforehand
- 4 Cups Chicken Broth
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Dried Oregano
- ¼ teaspoon Cayenne pepper
- 1 Can Coconut Milk
- Tortilla Chips optional, I make my own Tortilla strips
- Jalapeños sliced optional
- Avocados diced optional
- Limes cut into wedges squeeze lime juice
Instructions
- In a large saucepan, saute the onion and garlic in oil. Once the onions become translucent, add the green chiles. (Check the notes below if you want a thicker chili). Then, add the broth and seasonings. Bring to a boil. Once the broth is boiling, add the cubed chicken. Maintain the boil until chicken is no longer pink.
- Reduce heat; simmer, uncovered, for 20-30 minutes. Then Add the beans and coconut milk.
- Top with tortilla strips, cheese, jalapeños, cilantro, lime, and avocado.
Notes
Full of Dairy Deliciousness Chili
White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes I just use one breast
- 1 medium onion, chopped
- 1½ teaspoon garlic powder
- 1 tablespoon canola oil
- 2 cans great northern beans, rinsed and drained (15-1/2 ounces each)
- 1 can chicken broth (14-1/2 ounces)
- 2 cans chopped green chiles (4 ounces each)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
- Tortilla chips optional (I deep fry my own tortilla strips)
- Sliced seeded jalapeno pepper optional
- Avocados diced
Instructions
- In a large saucepan, saute' the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapeños and avocado.
Notes
Check for the original recipe here!
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