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Home » Soup » Easy Gluten Free White Chicken Chili.

Easy Gluten Free White Chicken Chili.

Jul 24, 2022 by Kelly Roenicke · 7 Comments

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chicken chili

This gluten free white chicken chili is an easy recipe for those nights when you need some comfort food. This warm, comforting recipe is the perfect meal for a cold day. Best of all, it’s easy to make and whip up in about 30 minutes.

gluten free white chicken chili

When the weather starts to cool off, I reach for all my favorite chili and soup recipes. There’s something so cozy about a nice warm bowl of soup and some delicious bread or rolls. Kids and adults can gather around the table for a meal of chili that’s flavorful yet not too spicy.

Isn’t it wonderful that chili can be adapted to work for many diets? It’s easy to make it gluten free, dairy free, vegan, and even bean free. With so many options, you could enjoy a different recipe every week for the entire winter!

This white chicken chili is really filling, and makes for a hearty dinner when served with cornbread. This recipe is very filling with lots of chicken and a variety of beans.

It’s also quick and easy to make, not too spicy, (unless you want it to be), and gluten and dairy free. It’s delicious with homemade gluten free crackers, cornbread, or toast.

Jump to:
  • 🥘 Ingredient Notes
  • 🧂 Seasoning
  • 📖 Variations
  • 🥄 Serving Suggestions
  • Recipe
easy white bean chicken chili

🥘 Ingredient Notes

  • Chicken – I like to use boneless, skinless chicken thighs in this recipe because they add a lot of flavor to the chili. If you prefer to use white meat, you could use chicken breasts. If you are in a hurry, you can use precooked rotisserie chicken meat.
  • Salsa Verde – Green salsa, which is salsa made with tomatillos, adds flavor, heat, and some acid to this recipe. I used medium heat salsa, but you can go hotter or milder depending on your preference. You can also make your own homemade salsa verde.
  • Beans – You can use a variety of white beans in this recipe. I used Great Northern beans and garbanzo beans. You can also use navy beans or even pinto beans if you like.
  • Garlic and Onions – Garlic and onions do add flavor to this recipe, but if you can’t have those, you can leave them out. I would recommend adding celery and some sweet bell peppers to the chili instead.
  • Cornstarch – Mixing cornstarch with water and stirring it into the chili helps thicken it. You could also use potato starch or a gluten free flour blend.

🧂 Seasoning

As this recipe is written, it’s relatively mild. If you are serving it to children, or those with very sensitive palates, you may want to add less of the pepper and salsa verde at first, and then taste it. You can always add more!

If you know that you want a spicier chili, you can use medium or hot salsa verde and even add some hot sauce or cayenne pepper to this recipe.

📖 Variations

  • Add red salsa instead of salsa verde. The color of the chili will change a little bit, but it will still be delicious!
  • Leave out the beans and add diced white potatoes.
  • Add corn or thinly sliced carrot coins.
  • Use ground chicken instead of chicken thighs or chicken breasts.

If you’re a vegan or vegetarian, you may want to try my vegan quinoa chili. It’s hearty and flavorful.

dairy free white bean chicken chili

🥄 Serving Suggestions

This white chili is delicious when topped with chopped peppers, tomatoes, or fresh cilantro. You can also serve it with any of these side dishes:

  • Gluten Free Corn Muffins
  • Tortilla Chips and Vegan Guacamole
  • Texas Caviar

Disclosure: This post contains affiliate links.

Recipe

white chicken chili
5 from 1 vote
Print

Easy Gluten Free White Chicken Chili.

This gluten free white chicken chili is a family favorite. It's filling and tasty, and loaded with tender chicken, lots of beans, and flavorful salsa verde.

Course Chili
Cuisine Dairy Free, gluten free
Keyword easy, quick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 388 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup chopped onion
  • 1.25 pounds boneless skinless chicken thighs or 3 cups precooked shredded chicken
  • 1 teaspoon olive oil
  • 3 garlic cloves minced
  • 15 ounces canned Great Northern white beans drained and rinsed
  • 15 ounces canned garbanzo beans drained and rinsed
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon white pepper
  • 24 ounces low sodium chicken broth
  • â…” cup salsa verde
  • 2 tablespoons cornstarch or potato starch
  • 2 tablespoons water

Instructions

  1. Put the chicken thighs, onions, and the olive oil in a large soup pot over medium heat.

  2. Use a pair of chicken scissors to cut the chicken into small pieces in the pot.

  3. Add the garlic and stir. Continue to cook for a few minutes until the chicken is almost cooked through.

  4. Add the beans, spices, broth, and salsa verde. Raise the heat to high and cover the pot. Bring the chili to a boil, then reduce the heat to a simmer. Cook for about 15 minutes.

  5. Combine the water and cornstarch in a small lidded container. Shake well to remove any lumps.
  6. Add the cornstarch mixture a little at a time, stirring constantly. Keep stirring until the chili is as thick as you like. Remove from the heat until ready to serve. Garnish with (dairy free) cheese and sour cream, if desired.

Recipe Notes

Store leftover chili in an airtight container in the refrigerator. It should stay fresh for about 4 days.

You can also freeze leftover chili. Place in a freezer safe container or bag, and freeze for up to 3 months.

If you would like to use a different variety of bean, that’s ok! Try pinto beans or navy beans. Lentils could also work in this recipe.

This recipe calls for canned beans. You can’t add dry beans to this recipe.

If you need to leave the beans out, try adding corn or potatoes instead.

Adapted from the cookbook, Desperation Dinners.

Nutrition Facts
Easy Gluten Free White Chicken Chili.
Amount per Serving
Calories
388
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
90
mg
30
%
Sodium
 
311
mg
14
%
Potassium
 
1038
mg
30
%
Carbohydrates
 
46
g
15
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
34
g
68
%
Vitamin A
 
206
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
126
mg
13
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
White bean chicken chili topped with cornbread and sour cream

Related

« Gluten Free Cranberry Granola.
Dairy Free Chocolate Banana Milkshake. »

Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    May 22, 2018 at 9:16 pm

    5 stars
    I love this! So easy to make and so tasty!

    Reply
  2. Meeling

    January 17, 2012 at 10:28 am

    That looks so good Kelly!!! I must try this. :-)

    Reply
  3. Sarah B.

    January 16, 2012 at 9:45 am

    This looks soooo yummy – and perfect for a cold winter’s night!

    Reply
  4. ♥ CheChe

    January 13, 2012 at 4:22 pm

    I’ve never had white chili before. But this sounds quite tasty upon reading the ingredients! mmm :) I’m going to post it to pinterest!!

    ♥CheChe

    savedthrulove.blogspot.com

    Reply
  5. Kathryn

    January 13, 2012 at 4:19 pm

    Oh this sounds great, and I’ve been looking for a good white chicken chili recipe. I’ve never tried it with garbonzo beans…that sounds interesting. What is salsa verde, and where do you find it?

    Reply
  6. Jessica

    January 13, 2012 at 9:54 am

    cool! I’ll have to try this. i’m always looking for yummy, hearty recipes that don’t contain tomatoes. (allergic)

    Reply

Trackbacks

  1. Fiesta Chicken Chili. - The Pretty Bee says:
    August 23, 2014 at 1:41 pm

    […] is a really easy recipe for chicken chili. It’s not a white chicken chili, it’s actually tomato based. It’s packed with beans, peppers, chicken, and corn. You […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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