The one pan wonder chili favorite is made healthier, gluten-free and dairy-free in this flavorful Skinny White Chicken Chili. It’s one of those dishes that makes you feel warm from the inside out and is so perfect served during the winter season!
White Chicken Chili is one of my favorite chili recipes and I was able to easily create a lighter, more figure-friendly version of the ever so popular recipe. Don’t worry, this has all the taste of the hearty, comforting white chicken chili you love plus all of the nutritional and health benefits and whole food ingredients your body craves. Plus, it’s easy, gluten-free and dairy-free – a win-win for all parties involved.
I think we’ll be seeing a lot of this chili this winter. It’s so perfect for cold weather, plus makes enough to feed you for at least two if not three meals. Make it your own and adjust the heat, toppings and yield to best suit your family. It’s extremely customizable and thoroughly delicious. Enjoy!
1 tablespoon olive oil
1 small (or ½ large) white or yellow onion, finely diced
3 garlic cloves, minced
2 (4.5-ounce) cans diced green chilies (get mild, if you don't like spicy)
3 tablespoons gluten-free flour (any kind, I used Bob's Red Mill gluten-free baking flour)
3½ cups low sodium chicken broth
½ cup dairy-free milk or any preferred milk product
3 cups cooked, shredded or chopped chicken
2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
1¼ cups frozen corn or canned (drained)
1 tablespoon lime juice
1 tablespoon cumin
½ teaspoon dried oregano
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon red chili flakes
¼ teaspoon cayenne pepper (optional, don't use if you don't like spicy)
¼ cup chopped fresh cilantro
For serving: fresh lime wedges, jalapeno slices, avocado slices, dairy-free yogurt, dairy-free shredded cheese and back to Nature Crackers
To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
Add the onion and sauté, stirring occasionally for about 3 minutes. Stir in garlic, green chilies, and flour and continue to cook for about 2 minutes more and until flour is soaking into mixture.
Add the chicken broth, milk, chicken, beans, corn, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
Lower heat and allow chili to simmer gently for about 10 minutes.
Stir in cilantro and taste. Add more salt or other seasonings, as desired.
Ladle chili into bowls, and optionally garnish with crackers, avocado, cheese and/or yogurt. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
*I like using rotisserie chicken to bring this chili together even quicker.