Gluten free white chicken chili is an easy family favorite packed with protein! No weird gluten containing seasonings, no sneaky cream-of’s that might catch you off guard with their gluten hiding ingredients. Just good ol’ fashioned white beans and chicken, flavored up with individual spices to make a cozy meal to end the day. Top with a dollop of sour cream, avocado slices, cilantro and tortilla strips to really take this up a notch and feel satisfied!
What is White Chili Made of?
Instead of using ground beef and red tomatoes, like traditional chili, this creamy white chili recipe uses chicken that gets cooked nice and tender along with white beans to keep it a light colored chili and provide additional protein and fiber. Instead of using red spices like chili powder, white chili typically gets some of its heat from diced green chilis and white pepper.
Step by Step
Making white chili from scratch is very simple and comes together with minimal effort.
• Firstly, cook the chicken until no longer pink, then add in the onion and spices and cook until no longer translucent.
•Next you will add in the green chilis, beans and broth and let simmer for about 45 minutes to allow the flavors to develop and slightly thicken the chili.
•Lastly, you will remove the chili from the stove and stir in sour cream, and optional whipping cream if using, and serve with desired toppings!
Are Great Northern Beans the Same as White Chili Beans?
When a recipe calls for white chili beans then Great Northern Beans are the traditional go-to. Great Northern Beans are a smaller size, similar to pinto beans, and are perfect in white chicken chili. That being said, when a recipe calls for Great Northern Beans, you may also use Cannellini Beans. Cannellini Beans are larger than Great Northern Beans, more like a white Kidney Bean, but the flavors are nearly identical and they may be used interchangeably if desired.
Is White Chicken Chili Supposed to Be Thick?
This comes down to personal preference and individual recipes. I like my white chili to be thicker than a brothy soup, but don’t expect it to be a thick and dense like a red chili.
Ways to Thicken It:
For simplicity, my preferred method is to allow time for the chili to simmer and condense/evaporate just a bit. This allows the flavors to fully develop and when adding the sour cream still allows it to be thick enough for a satisfying dinner.
If you prefer your white chili even thicker then you may choose to puree one can of the white beans in a blender, or food processor, before adding them. This will thicken it substantially.
When Should I Add Beans to Chili?
Since beans for chili are already pre-cooked, you will want to add them at the same time you add the majority of your liquid. This keeps them from being over-cooked and tearing apart into mush when you are cooking the meat/onions etc.
How to Freeze:
This Great Northern Bean White Chicken Chili recipe freezes extremely well. After the chili is fully cooled then I like to pour it into a gallon resealable bag and freeze it flat on a baking sheet. Once frozen, I then remove the baking sheet so I have easy stackable freezer meals!
To re-heat, just pull the white chili out a few hours ahead of time, or the morning of, and let thaw. Re-heat in a large pan over medium heat over the stove, stirring occasionally to prevent any burning. Divide into bowls and serve with your favorite toppings. I love to pair this with these easy cornbread muffins!
- 1 1/2 Pounds Boneless, Skinless, Chicken Breast, Cubed
- 2 teaspoons Olive Oil
- 1 Onion, Diced
- 3 Cloves Garlic, Minced
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 4oz Can Diced Green Chilis, Mild
- 2 -14 ounce Cans of Great Northern Beans
- 6 Cups Chicken Stock
- 1/4 teaspoon White Pepper
- 1 Cup Sour Cream
- Optional 1/4 + teaspoon Salt to Taste
- 1/2 C. Optional Whipping Cream For extra Creamy
- Heat the olive oil in a large pot over medium heat.
- Add the bite size chicken pieces and cook until no longer pink.
- Stir in the diced onion, garlic, cumin and oregano and sauté until onion is translucent, about 5 minutes.
- Add the green chilis, beans, chicken stock and pepper to the pot and stir to combine.
- Let simmer on medium-low heat for 45 minutes to allow the flavors to develop.
- Remove from the heat and stir in the sour cream and if needed then then add the salt to taste and whipping cream if you want extra creamy.
- Portion into bowls and serve with a dollop of sour cream and optional, avocado, cilantro and tortilla strips!
See blog post for notes on how to make this a thicker chili if desired, and how to freeze.
Amount Per Serving: Calories: 538Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 126mgSodium: 444mgCarbohydrates: 42gFiber: 10gSugar: 7gProtein: 54g
*Nutrition information is automatically calculated and may not always be accurate.