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:
- 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
- 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!
- 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.