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gluten free white chicken chili
Isla Marie

Gluten Free White Chicken Chili

This gluten free white chicken chili is creamy, hearty, and full of flavor. Made with shredded chicken, white beans, green chiles, warm spices, and a rich creamy base, this chili comes together in about 30 minutes. It’s naturally gluten free and perfect for weeknight dinners, family meals, or cold-weather comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Comfort Food, Dinner, Main Dish
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 2 cups cooked shredded chicken rotisserie or boiled
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 can 4 oz diced green chiles
  • 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
  • 1.5 cups gluten free chicken broth
  • 1/2 cup corn optional
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon gluten free chili powder
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Creamy Add-Ins
  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • Juice of half a lime
  • Optional Toppings
  • Monterey Jack cheese
  • Cilantro
  • Green onions
  • Jalapeños
  • Avocado slices
  • Gluten free tortilla chips

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife & cutting board
  • Measuring cups

Method
 

  1. Sauté Aromatics:
  2. Heat olive oil in a pot over medium heat. Add onion and garlic. Cook until soft and fragrant.
  3. Add Spices:
  4. Add cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Bloom spices for 30 seconds.
  5. Add Chiles, Beans, and Corn:
  6. Stir in diced green chiles, white beans, and optional corn.
  7. Add Chicken and Broth:
  8. Pour in gluten free chicken broth and add shredded chicken. Bring to a gentle simmer.
  9. Make It Creamy:
  10. Lower the heat, add cream cheese, and stir until fully melted.
  11. Add Sour Cream and Lime:
  12. Mix in sour cream and a squeeze of lime juice for brightness.
  13. Adjust Thickness:
  14. Simmer longer to thicken or add broth to thin.
  15. Serve:
  16. Garnish with cheese, cilantro, jalapeños, or tortilla chips.

Notes

Always check broth, chili powder, and canned chiles for gluten-free labeling.
For extra creaminess, blend 1/4 cup beans with some broth and stir back in.
Do not boil after adding dairy to avoid curdling.
Add jalapeños or cayenne for a spicier version.
For dairy-free, substitute coconut milk for cream cheese + sour cream.
This chili thickens as it cools — add broth when reheating.