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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, and jalapeño (if using) to the pot. Sauté for 3-4 minutes until softened and fragrant.

Step 3

Stir in the shredded chicken, chicken broth, white beans, diced green chilies, ground cumin, smoked paprika, ground coriander, dried oregano, salt, and black pepper.

Step 4

Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes to allow the flavors to meld.

Step 5

In a small bowl, whisk together the almond milk and cornstarch until smooth.

Step 6

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.

Step 7

Stir in the lime juice and adjust seasonings as needed.

Step 8

Serve hot, garnished with fresh cilantro and optional sliced avocado. Pair with gluten-free tortilla chips or cornbread if desired.

Nutrition Facts

Serving size	3332.3 grams (3332.3g)

Amount per serving	% Daily Value*
Calories	2772

Total Fat 93.90g	120%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 2.70g
Cholesterol 608mg	203%
Sodium 7682mg	334%
Total Carbohydrate 197.30g	72%
Dietary Fiber 60.70g	217%
Total Sugars 13.10g
Protein 283.00g	566%

Vitamin D 108IU	542%
Calcium 1195mg	92%
Iron 33mg	184%
Potassium 6619mg	141%

*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.

Source of Calories

Fat: 30.5%

Protein: 40.9%

Carbs: 28.5%