Gluten-Free White Chicken Chili

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Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, minced (optional for spice)
  • 1 lb. chicken breast or thighs, diced (or shredded rotisserie chicken – check it’s GF)
  • 2 (15 oz) cans white beans (e.g., cannellini or Great Northern), rinsed and drained
  • 1 (4 oz) can diced green chilies
  • 4 cups gluten-free chicken broth
  • 1 tsp ground cumin

 

  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground oregano
  • 1/4 tsp cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • 1/2 cup sour cream or plain Greek yogurt (ensure its GF)
  • 1/2 cup shredded Monterey Jack cheese (optional but creamy!)
  • Juice of 1 lime

Optional Toppings:

  • Chopped fresh cilantro
  • Diced avocado
  • Shredded cheese
  • Sliced jalapeño
  • Gluten-free tortilla chips or strips

Instructions:

  1. Sauté: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes). If using jalapeño, add it here and sauté for 1 minute.
  1. Cook the Chicken: Add the diced chicken to the pot and cook until no longer pink, about 5 minutes.
  1. Add Seasonings: Stir in cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook for 1 minute to toast the spices.
  1. Build the Base: Add the white beans, green chilies, and chicken broth. Stir well and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, until the flavors meld and the chicken is tender. If using pre-cooked chicken, add it here and simmer for 10 minutes.
  1. Make It Creamy: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cheese. Stir until the cheese is melted and the chili is creamy.
  1. Finish with Lime: Squeeze in the lime juice for a fresh, zesty kick.