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+ servings

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


  • 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.
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