Gluten Free White Chicken Chili

close up of white chicken chili in a bowl topped with sour cream, avocado, jalapeño slices, and cilantro.

5 from 1 vote

Gluten Free White Chicken Chili

Put a twist on chili as you know it with this White Chicken Chili recipe. It features shredded chicken, jalapeño, classic chili spices, and creamy white beans. It's ready in just over an hour, plus it's naturally gluten free and dairy free while being high in protein and fibre. The perfect cozy chili for a cold day.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Calories: 342kcal

Author: Olivia Parsons

Ingredients

1 tablespoon olive oil
½ white onion diced
2 jalapeño peppers diced
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon each: dried oregano, chili powder
½ teaspoon each: salt, black pepper, red chili flakes
6 cups vegetable stock
1 can diced green chilies
2 540ml cans white kidney beans aka cannellini beans, drained and rinsed
2 cups corn from frozen or canned and drained
2 cooked chicken breasts chopped, from a rotisserie chicken or boiled and shredded
¼ cup cilantro chopped
2 limes
2 heaping tbsp sour cream omit for dairy free
Garnishes: jalapeño slices, avocado cubes, cilantro, tortilla chips, sour cream

Instructions

Prepare ahead by cooking and chopping the chicken breasts. Drain and rinse 1 can of white kidney beans. Blend with ¼ cup water to form a paste. Set aside.
Place a large pot over medium heat and add the olive oil. Sauté the onion and jalapeño for 2 minutes. Add the garlic and cook for another 2 minutes.
Add all the seasonings and toast in the pot for 2 minutes.
Deglaze the pot with the vegetable broth. Add the green chilies, the whole kidney beans, the blended kidney beans, the corn, and the chicken. Stir to combine and emulsify the blended beans.
Bring the pot to a boil then lower to a simmer, cover, and cook on medium-low for 45 minutes.
Taste for seasoning, then remove from the heat and add the cilantro, juice of 2 limes, and sour cream. Stir together then serve while hot! Add any garnishes you wish and enjoy with tortilla chips for crunch.

Notes

Use a rotisserie chicken for easy prep. Alternatively, you can boil and shred your own chicken breasts.
To keep this recipe dairy free, omit the sour cream.
Make ahead: Prepare the chili up to 2 days ahead of time, then heat on the stove when ready to serve.
Storage: Allow chili to cool completely, then store in closed containers and refrigerate for up to 4 days.
Freezing: I have not tested freezing this chili, but it should work. Allow chili to cool completely before placing in a freezer safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving.

Nutrition facts are an estimate.

Nutrition