White chicken chili is something that started showing up around my Grandma's house when I was in my teens. At the time, I always refused to try it. What can I say, I was a picky kid. While my grandma made delicious baked goods, she also tried to sneak a lot of weird stuff onto our plates, so I feel I was justified in being a bit cautious.
At any rate, even though this chili has been in my life for a number of years, I didn't try it for the first time until 2018. I have to say, I'm kind of regretting all those years I missed out on this soup, because it is freaking delicious.
You’ll love this recipe because it’s easy to make with common ingredients. It takes less than an hour to cook and tastes even better as leftovers. Plus it’s gluten free and dairy free. It pairs wonderfully with my gluten free corn muffins or gluten free cornbread, so grab that recipe while you’re here.
Most of the ingredients in this chili are naturally gluten free and dairy free. Pay careful attention if using store bought chicken stock or canned beans, as those are the most likely place gluten would hide.
- Chicken - I usually cook a few chicken breasts specifically for soup. But a great alternative is using leftover rotisserie or roasted chicken. You will need a little over 3 cups, which is about 1 ½ pounds of uncooked chicken.
- Onions and garlic - Don't skip out on these important ingredients for building flavor.
- Jalapeños and Poblano Peppers - I love dicing mine fresh and I leave the seeds in for extra heat. You can also use a can of green chilis if you prefer.
- Chicken Broth - For prepackaged chicken stock, I always use the Pacific Foods brand. Make sure to use only stock marked gluten free as this is a hidden ingredient in many store brands.
- Spices - We are using a combination of cumin, oregano, cayenne pepper, salt and black pepper. This gives a little kick and provides the chili flavor. Skip the pre-made packet and go for ground spices.
- White Beans - I always use Bush's Great Northern Beans (their products are gluten free). You can also use Cannellini Beans for the same flavor.
- Potatoes - Some people like adding corn kernels to their white bean chili but I prefer potatoes. If you want to add corn, go with 1 cup of frozen corn kernels.
- Coconut Milk - Milk is totally optional for this recipe. It will add a little extra creaminess to the final product. You can leave it out if you don't care for coconut and the recipe will still turn out great.
Substitutions & Variations
- Make this recipe with turkey or pork in place of chicken.
- Add 1 cup of frozen corn to the chili.
- For an even creamier version, mix in ½ cup of vegan sour cream right before serving.
STEP 1: SAUTE the onions in olive oil until softened.
STEP 2: ADD the peppers and garlic and cook a few minutes more.
STEP 3: ADD the beans, potatoes and seasoning. Stir together.
STEP 4: POUR the chicken broth into the mixture. Bring to simmer and cook about 20 minutes.
STEP 5: REMOVE 1 ½ cups of beans and potatoes. Mash them into a small bowl.
STEP 6: ADD the cooked chicken and the mashed potatoes back to the soup. Stir in until well mixed. Cook.
How to thicken white chicken chili?
Some recipes call for a roux (flour & butter) or lots of dairy products (cream cheese, sour cream and cheese) to thicken. In this recipe, we are using the starch from the potatoes and beans to naturally thicken the soup to keep it gluten and dairy free.
If you like your soup a little thicker, you can always let it cook down for 5-10 minutes with no lid, so some moisture evaporates.
Yes, definitely. Add all of the ingredients except the coconut milk to the crockpot. Cook on low for 6-8 hours or high for 4 hours. After that time has elapsed, remove the 1 ½ cup of potatoes and beans, mash them and return to the pot. Add the coconut milk, stir and cook for another 15 minutes.
We serve our white chicken chili with the same kinds of toppings and sides as a traditional tomato based chili.
We usually top with dairy free cheese, dairy free sour cream, or slices of jalapeños and avocado if you like spice. This chili is fantastic paired with my sweet skillet cornbread, gluten free corn muffins or even chips.
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.
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 the reheat on the stove until warm.
More warming gluten free soups:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free White Chicken Chili
- 3 Cup Chicken cooked and cut into small pieces (about 1 ½ pounds)
- 2 Tablespoon Olive Oil
- 1 Cup Yellow Onion diced (½ a medium onion)
- 4 Cloves Garlic minced
- 1 Jalapeno diced (or use a 4.5 oz can of Chopped Green Chilies)
- 1 Poblano Pepper diced
- 1 ½ teaspoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 ½ Cup White Beans 2 - 15 oz cans
- 3 Cup Potatoes cubed
- 3 Cup Gluten Free Chicken Broth
- 1 Cup Frozen Corn optional
- ½ Cup Non-Dairy Milk I use coconut milk
- In a large soup pot, heat the olive oil over medium heat. Add the onions and saute for about 5-7 minutes until they are translucent, stirring occasionally.2 Tablespoon Olive Oil, 1 Cup Yellow Onion
- Add the garlic and peppers and cook for about 2 minutes more.4 Cloves Garlic, 1 Jalapeno, 1 Poblano Pepper
- Mix in the spices, 2 cans of beans, and the potatoes. Also add the frozen corn if using. Stir together.
- Add the chicken broth.3 Cup Gluten Free Chicken Broth
- Bring to a simmer. Stir occasionally. Cook about 15 minutes until the potatoes are fork tender.
- Remove 1 ½ cup of potatoes and beans to a small bowl. Mash with a fork.
- Add the cooked chicken and the mashed potato. Stir until well mixed.3 Cup Chicken
- Continue to simmer without the lid for about 10 minutes more.
- Remove from heat and stir in the coconut milk.½ Cup Non-Dairy Milk
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.