This gluten-free white chicken chili is perfect for a chilly fall day or even a hot summer one. Would also be great when it’s snowing. Okay whatever it’s so good you can eat it year round.

Everyone Halloween I make chili. I don’t know why, I just started doing it years ago and never stopped. I like traditions. But honestly, I don’t really like chili. And I make good chili. Fresh spices, lots of onions and peppers, high quality grass-fed beef. It’s definitely delicious. I just don’t really care for chili.

Since it’s almost Halloween and I like to make warming meals, even though it’s currently 83 degrees here in Charleston – I wanted to make a chili I’d actually enjoy. The tomato based chili is not for me. Enter the white chicken chili!

This white chicken chili is:

  • gluten-free
  • high in fiber thanks to the beans
  • high in protein courtesy of the chicken
  • gut healing from the homemade bone broth (find my recipe HERE)
  • easy to digest because I used lactose-free and grass-fed dairy

You don’t have to use dairy. You could make this paleo in addition to gluten-free by using something like coconut milk or even Kite Hill cream cheese (it’s almond based).

I loosely used Cooking Classy’s recipe, which calls for pureeing half of the beans to add a creamy texture. I thought this was genius.

Gluten-Free White Chicken Chili

Prep Time 1 hr
Course dinner, lunch, main, Main Course, Soup
Cuisine gluten-free, Paleo, Tex Mex, TexMex
Servings 6 people

Ingredients
  

  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 8 oz green chilis (I used two cans of Luna Rio)
  • 4 cups chicken broth
  • 2 cans northern white beans
  • 1 cup frozen or fresh corn
  • 3 chicken breasts
  • 1 tsp cumin
  • 1 tsp paprika (or smoked paprika for a smoky flavor)
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 8 oz lactose-free sour cream (like Green Valley Creamery) or even cream cheese
  • top with lime, cilantro, avocado, jalapeno – whatever you like!

Instructions
 

  • Heat olive oil over medium heat and add the onion.
  • Once the onion is translucent, add the garlic until fragrant.
  • Then add the bone broth.
  • Add the green chilis.
  • Add the corn.
  • Add the chicken.
  • Add the spices.
  • Let it simmer. While simmer, drain and rinse the beans extremely well.
  • Add half of the beans to a blender and blend until smooth.
  • Add all beans to soup.
  • After about ten minutes or until chicken is cooked through, remove from pot.
  • Shred the chicken and add it back in.
  • Add the sour cream.
Tried this recipe?Let us know how it was!

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