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+ servings

Creamy Tortilla Chicken Chili {dairy free}

A creamy, dairy free version of your favorite classic slow cooker Mexican chicken chili
Course Dinner
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 people
Calories 219kcal
Author Mary Smith


  • 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.


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


  • 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!


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!


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