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.
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.
🥘 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.
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.
- 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.
🥄 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.
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.
- 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
- ⅔ cup salsa verde
- 2 tablespoons cornstarch or potato starch
- 2 tablespoons water
Put the chicken thighs, onions, and the olive oil in a large soup pot over medium heat.
Use a pair of chicken scissors to cut the chicken into small pieces in the pot.
Add the garlic and stir. Continue to cook for a few minutes until the chicken is almost cooked through.
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.
Combine the water and cornstarch in a small lidded container. Shake well to remove any lumps.
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.
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.
I love this! So easy to make and so tasty!
That looks so good Kelly!!! I must try this. :-)
This looks soooo yummy – and perfect for a cold winter’s night!
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!!
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?
cool! I’ll have to try this. i’m always looking for yummy, hearty recipes that don’t contain tomatoes. (allergic)