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Craving a hearty, comforting bowl of chili that’s both delicious and gluten-free? This Gluten Free White Chicken Chili is the perfect solution! Packed with tender chicken, creamy white beans, and a blend of flavorful spices, this dish is sure to become a family favorite. Whether you’re following a gluten-free diet or simply looking for a new twist on classic chili, this recipe is a must-try.
I first discovered this Gluten Free White Chicken Chili on a chilly autumn evening when I was searching for a warm, comforting meal that would satisfy everyone at the dinner table. My family has always loved traditional chili, but I wanted something a little different—something creamy, flavorful, and gluten-free. After a few tweaks and adjustments, this recipe was born, and it’s been a staple in our home ever since. The best part? It’s so easy to make and always receives rave reviews!
Get ready to cook up a pot of this delicious Gluten Free White Chicken Chili. It’s perfect for cozy nights in, meal prep, or even entertaining guests. Let’s dive into the details!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. Dice the onions, mince the garlic, and chop the peppers and potatoes. Having everything prepared ahead of time will make the cooking process smooth and enjoyable. Also, if you’re using frozen corn, there’s no need to thaw it—just toss it in straight from the freezer!
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Chicken cooked and cut into small pieces | 3 Cup (about 1 ½ pounds) |
| Olive Oil | 2 Tablespoon |
| Yellow Onion diced | 1 Cup (½ a medium onion) |
| Garlic minced | 4 Cloves |
| Jalapeno diced | 1 (or use a 4.5 oz can of Chopped Green Chilies) |
| Poblano Pepper diced | 1 |
| Cumin | 1 ½ teaspoon |
| Oregano | 1 teaspoon |
| Cayenne Pepper | ½ teaspoon |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| White Beans | 3 ½ Cup (2 – 15 oz cans) |
| Potatoes cubed | 3 Cup |
| Gluten Free Chicken Broth | 3 Cup |
| Frozen Corn | 1 Cup (optional) |
| Non-Dairy Milk | ½ Cup (I use coconut milk) |
Step-by-Step Guide
- In a large soup pot, heat the olive oil over medium heat. Add the diced yellow onions and sauté for about 5-7 minutes until they are translucent, stirring occasionally.
- Add the minced garlic, diced jalapeño, and diced poblano pepper to the pot. Cook for about 2 minutes more, stirring frequently.
- Mix in the cumin, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the onions and peppers with the spices.
- Add the white beans, cubed potatoes, and frozen corn (if using). Stir everything together to combine.
- Pour in the gluten-free chicken broth and bring the mixture to a simmer. Stir occasionally and cook for about 15 minutes, or until the potatoes are fork-tender.
- Remove 1 ½ cups of the potatoes and beans from the pot and place them in a small bowl. Mash them with a fork until they form a rough paste.
- Add the cooked chicken and the mashed potato-bean mixture back into the pot. Stir until everything is well mixed.
- Continue to simmer the chili without the lid for about 10 minutes more to allow the flavors to meld together.
- Remove the pot from heat and stir in the coconut milk (or your choice of non-dairy milk). Serve hot and enjoy!
Pointers for Perfection & How to Store
For the best flavor, let your Gluten Free White Chicken Chili sit for a few minutes before serving. This allows the flavors to fully develop. If you prefer a thicker chili, you can mash a few more potatoes and beans and stir them back into the pot. For a thinner consistency, add a bit more chicken broth.
Storage: Store leftover chili in an airtight container in the refrigerator for 4-5 days. Personally, I think the flavors blend well after being stored overnight and sometimes tastes better on day 2. Freezing Instructions: If you’d like to freeze this recipe, chill it in the refrigerator first, then transfer to a freezer bag or freezer-safe container. Store for up to 3 months. When you’re ready to serve, thaw the chili overnight in the refrigerator and reheat on the stove until warm.
Looking for another delicious gluten-free recipe? Try this Creamy Herb Chicken Basmati Rice for a flavorful and satisfying meal!
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Gluten Free White Chicken Chili
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free White Chicken Chili is the ultimate cozy meal. Unlike traditional red chili, this creamy version features tender shredded chicken, hearty white beans, and sweet corn simmered in a rich, savory broth infused with mild green chiles and cumin. Thickened naturally with cream cheese and pureed beans rather than flour, it is a satisfying, velvety dinner that warms you from the inside out.
Ingredients
— The Aromatics —
1 tablespoon olive oil
1 medium yellow onion, diced
1 jalapeño, seeded and minced (optional, for a little heat)
3 cloves garlic, minced
— The Chili Base —
1.5 lbs (700g) boneless, skinless chicken breasts (or thighs)
4 cups gluten-free chicken broth
2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
1 can (4 oz) diced green chiles (mild)
1 cup frozen corn kernels
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
— The Creamy Finish —
4 oz (115g) cream cheese, softened and cubed (or ½ cup heavy cream)
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Toppings: Sliced avocado, tortilla chips, extra lime
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Simmer Base: Pour in the chicken broth. Add the raw chicken breasts whole, along with the diced green chiles, cumin, oregano, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is cooked through.
3. Shred Chicken: Remove the cooked chicken from the pot and transfer to a cutting board. Shred into bite-sized pieces using two forks.
4. Add Beans & Corn: While the chicken is out, add the drained beans and frozen corn to the pot. *Tip: To make the chili thicker, you can mash about 1 cup of the beans against the side of the pot or use an immersion blender briefly before adding the chicken back.*
5. Make it Creamy: Stir in the softened cream cheese cubes. Whisk gently until the cheese melts completely into the broth, creating a creamy white sauce.
6. Finish: Return the shredded chicken to the pot. Simmer uncovered for another 5–10 minutes to let the flavors meld and the soup thicken slightly.
7. Serve: Remove from heat. Stir in the fresh lime juice and cilantro. Ladle into bowls and top with avocado slices or crushed tortilla chips.
Notes
Thickening Trick: Unlike red chili, white chili relies on the starch from the beans and the cream cheese for texture. Mashing a portion of the beans is the best way to get a hearty consistency without flour.
Dairy-Free: You can substitute the cream cheese with full-fat canned coconut milk or a dairy-free cream cheese alternative. The flavor profile handles coconut milk surprisingly well.
Spice Level: This recipe is mild. For more heat, keep the seeds in the jalapeño or add a dash of cayenne pepper.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it cools; add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3
- Sodium: 680
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
- Cholesterol: 85
Your Burning Questions Answered!
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn works just as well. Simply cut the kernels off the cob and add them to the pot as directed.
Is this recipe spicy?
The heat level can be adjusted to your preference. For a milder chili, remove the seeds from the jalapeño or use a can of chopped green chilies instead. For extra heat, add a pinch more cayenne pepper or include some hot sauce when serving.
Can I make this chili in a slow cooker?
Yes! To make this Gluten Free White Chicken Chili in a slow cooker, simply combine all the ingredients except the coconut milk in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the coconut milk just before serving.
Dig In & Enjoy!
There you have it—a delicious, hearty, and gluten-free chili that’s perfect for any occasion. Whether you’re cooking for a crowd or meal prepping for the week, this Gluten Free White Chicken Chili is sure to impress. It’s creamy, flavorful, and packed with wholesome ingredients that everyone will love.