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.
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Easy Gluten Free White Chicken Chili.
- 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.