Gluten Free White Chicken Chili
Warm up your weeknight dinners with this comforting and flavorful Gluten-Free White Chicken Chili, a hearty one-pot meal that's as wholesome as it is delicious. Bursting with tender shredded chicken, creamy white beans, and a zesty blend of spices like cumin, smoked paprika, and coriander, this chili is naturally gluten-free and dairy-free, making it a fantastic option for those with dietary restrictions. A touch of creamy almond milk thickens the broth, while lime juice adds a bright finish, and fresh cilantro takes each bowl over the top. Ready in just 45 minutes, this easy recipe is ideal for busy nights and pairs beautifully with gluten-free tortilla chips or cornbread. Whether you're preparing a cozy fall dinner or a casual gathering, this chili is guaranteed to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 small jalapeño, diced (optional, seeds removed for less heat)
- 3 cups cooked chicken breast, shredded
- 4 cups chicken broth (gluten-free certified)
- 2 15-ounce cans canned white beans, drained and rinsed
- 2 4-ounce cans diced green chilies (gluten-free certified)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons cornstarch
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 large sliced avocado (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and jalapeño (if using) to the pot. Sauté for 3-4 minutes until softened and fragrant.
Stir in the shredded chicken, chicken broth, white beans, diced green chilies, ground cumin, smoked paprika, ground coriander, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes to allow the flavors to meld.
In a small bowl, whisk together the almond milk and cornstarch until smooth.
Slowly pour the almond milk mixture into the pot, stirring constantly to avoid clumping. Cook for an additional 5 minutes until the chili thickens slightly.
Stir in the lime juice and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro and optional sliced avocado. Pair with gluten-free tortilla chips or cornbread if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
