This is the best gluten-free white chicken chili recipe I've ever eaten. It's also a nice change from regular chili. So delicious and everyone you serve will be asking for more!
This is so easy to throw together with little prep required and makes a hearty meal for a cold night. This is a great soup recipe to make at the beginning of the day and let it cook while you go about your day.
You will also get to enjoy the lovely aromas filling your home! I also love how it is comforting, yet light at the same time. This is a dish I bring to family gatherings often because you can get it started ahead of time and let it do its thing and let the flavors all meld together.
Then it's easy to serve it at the end and you can make it fancier and "normal" by topping it with sour cream and Fritos for those who want them. Chicken is also relatively affordable for large groups of people.
I like to make this for my family and then freeze the leftovers for my husband to take to work so he has a home-cooked meal instead of something out of a can. I love how filling it is with the Hispanic twist of flavor. You can also spice things up a bit by upping the spices and adding some cayenne peppers to it.
I also like to roast red, orange and yellow peppers in the oven ahead of time and add them into this at the last minute. Oh, and lots of times I will sub in canned jalapenos for the green chilis - or add them. But my family (especially me) likes our food hotter than the average family probably does.
This is a popular recipe for a good reason. It's healthy, light, and flavorful. It's especially easy and flavorful when cooked in a slow cooker. I find myself making this a lot.
I actually make it for large group dinners a lot. It's so easy to throw everything in the pot and let it cook while I clean and get ready for the party. And then dinner is all in one bowl, with a few things as optional toppings to make it a little special.
Some things I like to top the chili with are sour cream, fresh cilantro, lime juice, green onion, chopped jalapeños, and/or corn chips. Some substitutions and changes I like to make sometimes are canned or fresh jalapeños instead of or in addition to the green chilis.
Lots of times I skip the thickening part. I don't add the milk at the beginning and flour at the end, because I don't always feel like it's necessary. The reason I like to use chicken thighs because they have more flavor than chicken breasts and when you cook them for a long time, they don't dry out, like chicken breast.
Another change you could make is to cook it on the stovetop. When I do that, sometimes I use chicken breasts and cook them at the same time I'm cooking the main chili part and add them together at the end.
Or I use the chicken thighs and put them uncooked in the pot and bring the whole pot to a boil and let it simmer until the chicken is cooked, generally around an hour or so. I have also cooked the soup in my Instant Pot . You just put all the ingredients in and push the Meat/Stew button and it takes 35 minutes (plus the time to get up to pressure).
I would love to know if you have any ideas on additions or deletions or different cooking methods that you use. Please comment below with your ideas.
This is so easy to make and tastes so good and I really like this recipe for cooking it in the slow cooker. Definitely a keeper!
- 2.5 lbs Boneless Skinless Chicken Thighs
- 3 cans Great Northern Beans, drained
- 2 8 oz cans Diced Green Chilies
- 1 Very large yellow Onion (diced)
- 1 Tbl Garlic, (minced)
- 2 tsp Cumin
- 1 tsp Chili Powder
- ¼ tsp White Pepper
- 1 Tbl Coarse Real Salt
- 2 Cups Chicken Broth
Optional Ingredients (See Notes)
- ⅓ Cup Cilantro (chopped)
- Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
- Remove the chicken and place in a bowl. Lightly shred with a fork.
- Place the arrowroot starch in a small bowl and slowly whisk in the ½ C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
- Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
- Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
- Top with a squeeze of lime juice.
I often leave out the optional ingredients. I personally feel if you leave out the milk then you don't need the arrowroot starch to thicken it up. I think the arrowroot can make it slimey.
But it is creamier and richer with it in. It's a bit of a personal preference on what you like.
I often add in fresh or canned jalepeno peppers in addition to or instead of the diced green chilies.
Keywords: chicken, great northern beans, green chilis, gluten-free