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.

Gluten Free White Chicken Chili: Creamy Macro Meal

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

Scale

— 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

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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