Gluten-Free White Chicken Chili: Savor Every Spoonful!
A delicious and hearty gluten-free white chicken chili that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup corn (fresh or frozen)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, white beans, green chilies, chicken broth, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the corn and cook for an additional 5 minutes.
- Remove from heat and stir in the sour cream and cilantro before serving.
Notes
- For a spicier chili, add jalapeños or cayenne pepper.
- Can be served with gluten-free tortilla chips or cornbread.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg