Gluten-free White Chicken Chili
This gluten-free white chicken chili is delicious and comforting all while being easy enough to make any night of the week!
Ingredients
- 1 small Yellow Onion diced
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Arrowroot Starch
- 3 Cups Chicken Stock
- 1 Cup Milk of Choice
- 8 Ounces Cream Cheese
- 1 Pounds Chicken Breast small diced or shredded
- 2 Cans White Kidney Beans
- 1 Can Diced Green Chilis
- 1 ½ Cups Frozen Corn omit for grain-free
- 1 Jalapeno diced
- 1 Poblano Pepper diced
- ¼ Cup Lime Juice
- 4 Cloves Garlic minced
- 2 Teaspoon Cumin
- 2 Teaspoon Ancho Chili Powder
- ½ Teaspoon Cayenne Pepper
- ½ Teaspoon Oregano
- 2 Teaspoon Salt
- 1 ½ Teaspoon Pepper
- Toppings of choice
- ½ Cup Chopped Cilantro Optional
Instructions
- In a pot over medium heat add the avocado oil, peppers, onion and garlic and sauté until soften and the garlic is fragrant.1 small Yellow Onion, 2 Tablespoons Avocado Oil, 1 Jalapeno, 1 Poblano Pepper, 4 Cloves Garlic
- Add the arrowroot to the veggies and stir until no lumps of flour remain and the veggies are coated.2 Tablespoons Arrowroot Starch
- Combine the remaining ingredients except the cilantro to the pot.3 Cups Chicken Stock, 1 Cup Milk of Choice, 8 Ounces Cream Cheese, 1 Pounds Chicken Breast, 2 Cans White Kidney Beans, 1 Can Diced Green Chilis, 1 ½ Cups Frozen Corn, ¼ Cup Lime Juice, 2 Teaspoon Cumin, 2 Teaspoon Ancho Chili Powder, ½ Teaspoon Cayenne Pepper, ½ Teaspoon Oregano, 2 Teaspoon Salt, 1 ½ Teaspoon Pepper
- Bring the liquid to a low boil then reduce the heat and let it simmer until the chicken is cooked through. about 30 minutes.
- Once the chicken is cooked shred (if needed) and return it to the pot.
- If you need to adjust the thickness do it now. (see notes)
- Stir in chopped cilantro and a bit more fresh lime.½ Cup Chopped Cilantro
- Top with cheese, jalapenos, sour cream, or cilantro and enjoy!
Notes
Keep it grain-free: Leave out the corn to keep this recipe grain-free. If you want to replace it with another vegetable, you can swap it with some green bell pepper or celery. Check your green chilis to see if they contain any grain ingredients.
Make it a Slow Cooker: This white chicken chili is so easy to throw together in a slow-cooker. I prefer to still saute the vegetables before adding them, but that's totally optional. Otherwise, toss everything into the slow cooker and let it go on low for about 4-6 hours. If I am using raw chicken, I will add it whole and shred it into the pot once the soup is done.
Make it dairy-free: To make this recipe dairy-free, use your favorite dairy-free milk. I find coconut milk works great in this. I will also swap out the cream cheese for a bit of coconut cream or just leave it out.
Want it thicker? The arrowroot and cream cheese help to make this chili thick. However, if you want it thicker, there are a few easy ways to do that. You can add more arrowroot starch to the liquid and let it simmer. Or you can reserve some of the beans and puree them before adding them into the chili. This will also help if you keep it dairy-free and do not use cream cheese.
Want more heat? Add about ¼ teaspoon of cayenne pepper to add a bit of extra heat.
Nutrition
Calories: 391kcalCarbohydrates: 39gProtein: 23gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 64mgSodium: 1702mgPotassium: 955mgFiber: 8gSugar: 9gVitamin A: 856IUVitamin C: 26mgCalcium: 143mgIron: 3mg
Tried this recipe?Let us know how it was!