This Creamy Tortilla Chicken Chili is a delicious and easy slow cooker meal that is packed with flavor. It is gluten free and dairy free. Omit the beans for a Paleo option!

I love a good Crock Pot chicken chili recipe – or really ANY recipe where you throw all of the ingredients into the pot, turn it on, and walk away. Easy meals are my jam, and this one could not be any more simple to make! I’ve always been a huge fan of creamy, cheesy soups…but unfortunately my belly no longer enjoys them. Kite Hill cream cheese (and yogurts) have made dairy free living SO MUCH easier. They legit taste like the real thing, except they’re made from almonds. This post is in no way sponsored…I just truly love this stuff and eat it almost every day in some way, shape or form!

If you tolerate dairy, feel free to use regular cream cheese. You can also omit the white northern beans to keep this paleo. I’ve found that I seem to be ok with beans and lentils since my most recent round of Whole30. I’m still not eating them a ton, but I definitely enjoy some beans every now and then and I think they add to the consistency of this chili.

Where can I get Kite Hill Cream Cheese?

In terms of where to buy the Kite Hill cream cheese, I would suggest looking at the store locator on their website. I find mine at Wegman’s, Whole Foods, and MOM’s Organic Market in Maryland. I know Publix recently started selling it in the south, too! It’s amazing that these types of products are becoming more widely available and easier to find.

Looking for other chili recipes? Try out my Pumpkin Turkey Chili which still continues to be one of the most popular recipes on here!

If you make this Creamy Tortilla Chicken Chili, be sure to tag me on Instagram @maryswholelife so I can see your creations!

Enjoy!

xo,

Mary

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Creamy Tortilla Chicken Chili {dairy free}

Yield: 8 people
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
A creamy, dairy free version of your favorite classic slow cooker Mexican chicken chili
4.64 from 11 votes
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Ingredients

  • 1 ½ lbs chicken breasts
  • ½ onion, diced
  • 1 15 oz can white northern beans , drained & rinsed (omit for paleo!)
  • 1 15 oz can diced tomatoes, can also sub a jar of salsa verde or regular salsa
  • 1 4 oz can diced green chiles
  • 1 jalapeno pepper, diced, seeds removed
  • 2 cups chicken broth
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tbsp cumin
  • 1 tbsp chili powder
  • ½ tsp paprika
  • 4 oz Kite Hill dairy free cream cheese (about 1/2 of one container), or use regular if you aren't dairy free! OR sub 1 cup coconut cream (thick part of full fat coconut milk can) if preferred.

Toppings:

  • crushed tortilla chips, I like Siete Foods grain free brand
  • avocado
  • hot sauce

Instructions
 

  • Place chicken breasts in the bottom of the crock pot. Add remaining ingredients (except cream cheese or coconut milk). Cook on high for 3-4 hours, or low for 7-8 hours. Use two forks to shred the chicken. (If you do this on a cutting board, add the chicken back into the crock pot once shredded. I typically shred it while it's still in the pot.) Stir in the cream cheese (or coconut cream) until melted. Serve with desired toppings and enjoy!

Notes

Omit the beans to keep this recipe Whole30 compliant. You can also sub in frozen cauliflower rice (add during the last hour of cooking) or diced sweet potatoes!

Nutrition

Calories: 219kcal, Carbohydrates: 17g, Protein: 24g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 685mg, Potassium: 694mg, Fiber: 5g, Sugar: 2g, Vitamin A: 419IU, Vitamin C: 14mg, Calcium: 71mg, Iron: 2mg
Course: Dinner
Cuisine: Mexican
Calories: 219
Author: Mary Smith