Go Back
–+ servings
white chicken chili

Easy Gluten Free White Chicken Chili.

Kelly Roenicke
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chili
Cuisine Dairy Free, gluten free
Servings 6
Calories 388 kcal

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
  • ⅔ cup salsa verde
  • 2 tablespoons cornstarch or potato starch
  • 2 tablespoons water

Instructions
 

  • 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.

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

Calories: 388kcalCarbohydrates: 46gProtein: 34gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 90mgSodium: 311mgPotassium: 1038mgFiber: 10gSugar: 7gVitamin A: 206IUVitamin C: 4mgCalcium: 126mgIron: 6mg
Keyword easy, quick
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!