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    Home » Dinner

    Gluten Free White Chicken Chili

    Published: Sep 17, 2022 · Modified: Mar 22, 2023 by Tiffany · This post may contain affiliate links · 9 Comments.

     

     

    Jump to Recipe Print Recipe

    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.

    Closeup of a bowl of white chicken chili with beans, chicken and potato in a spoon.

    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.

    Jump to:
    • Ingredients
    • Substitutions & Variations
    • Instructions
    • How to thicken white chicken chili?
    • Recipe FAQs
    • More warming gluten free soups:
    • Recipe

    Ingredients

    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. 

    Ingredients for white chicken chili on a marble table.
    • 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.

    Instructions

    Onions being sauteed in a large dutch oven pot.

    STEP 1: SAUTE the onions in olive oil until softened.

    Peppers and garlic added to dutch oven pot.

    STEP 2: ADD the peppers and garlic and cook a few minutes more.

    Beans, potatoes and seasoning added to sauteed vegetables in a dutch oven pot.

    STEP 3: ADD the beans, potatoes and seasoning. Stir together.

    Chicken broth being poured into dutch oven pot.

    STEP 4: POUR the chicken broth into the mixture. Bring to simmer and cook about 20 minutes.

    Potatoes and beans mashed together in a small bowl.

    STEP 5: REMOVE 1 ½ cups of beans and potatoes. Mash them into a small bowl.

    Chicken and potatoes added to dutch oven pot.

    STEP 6: ADD the cooked chicken and the mashed potatoes back to the soup. Stir in until well mixed. Cook.

    Closeup of soup being ladeled out of the pot.

    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.  

    Two bowls of white chicken chili topped with sour cream and sliced jalapenos.

    Recipe FAQs

    Can I make this in a crockpot?

    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.  

    What to serve with white chicken chili?

    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. 

    How do you store leftover chicken chili?

    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.

    Can I freeze white chicken chili?

    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:

    • A bowl of Brunswick stew sitting on a metal tray.
      Classic Brunswick Stew
    • A bowl of creamy ham and potato soup garnished with green onions.
      Creamy Ham and Potato Soup
    • A bowl of white bean and ham soup served with a piece of cornbread.
      White Bean and Ham Soup
    • A bowl of black bean and sweet potato soup garnished with cilantro and lime wedges.
      Southwest Black Bean Sweet Potato Soup

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A bowl of white chicken chili topped with sour cream and sliced avocado.

    Gluten Free White Chicken Chili

    This creamy, spicy chicken stew will warm up all of your cool nights.
    Author: Tiffany
    5 from 8 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 320kcal
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.
      1 ½ teaspoon Cumin, 1 teaspoon Oregano, ½ teaspoon Cayenne Pepper, 1 teaspoon Salt, ½ teaspoon Black Pepper, 3 ½ Cup White Beans, 3 Cup Potatoes, 1 Cup Frozen Corn
    • 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

    Notes

    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 the reheat on the stove until warm.
    Calories: 320kcal | Carbohydrates: 46g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 454mg | Potassium: 1065mg | Fiber: 8g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 5mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

    Reader Interactions

    Comments

    1. Michelle P says

      January 26, 2024 at 1:43 pm

      Hi,
      This recipe sounds great and I’m going to make it for a chili cook-off party.
      However, I can do the spices but can I tone down the heat and omit the peppers or perhaps add smaller amounts? Not a fan of a spicy chili and want to avoid possible gut upset. But don’t want to ruin the flavor.
      Thank you!

      Reply
      • Tiffany says

        January 26, 2024 at 1:47 pm

        If you don't want it spicy, I'd recommend swapping the jalapenos for a can of mild diced green chilis.

        Reply
        • Michelle P says

          January 26, 2024 at 4:18 pm

          Great! Thank you for the reply!

          Reply
    2. Courtny Ray says

      January 17, 2024 at 12:23 pm

      Could I use a dairy milk?

      Reply
      • Tiffany says

        January 17, 2024 at 1:00 pm

        Yes, dairy milk will work fine. Use the same amount called for in the recipe.

        Reply
    3. J Lewis says

      October 15, 2023 at 10:43 am

      Would Almond milk work? Intend to make it this week.

      Reply
      • Tiffany says

        October 15, 2023 at 10:58 am

        Absolutely! Almond milk will work just fine - make sure it's the unsweetened type.

        Reply
    4. Asia C. says

      February 26, 2023 at 11:51 pm

      Hello. This white bean chili was soo delicious. I just loved it ! My husband and two kiddos did as well. Thank you for sharing it 🙂 will highly recommend to others 👍

      Reply
      • Tiffany says

        February 27, 2023 at 11:00 am

        Thanks! I'm so glad you enjoyed it 🙂

        Reply
    5 from 8 votes (8 ratings without comment)

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