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A flavorful Skinny White Chicken Chili that makes you feel warm from the inside out and is so perfect served during the winter season! gluten-free & dairy-free

Skinny White Chicken Chili

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A flavorful chili that makes you feel warm from the inside out and is so perfect served during the winter season!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 servings
Calories 189
Author Kim

Ingredients

  • 1 tablespoon olive oil
  • 1 small or 1/2 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
  • 3 1/2 cups low sodium chicken broth
  • 1/2 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
  • 1 1/4 cups frozen corn or canned drained
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper optional, don't use if you don't like spicy
  • 1/4 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

Instructions

  • 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.

Notes

*I like using rotisserie chicken to bring this chili together even quicker.

Nutrition

Serving: 1cup | Calories: 189kcal | Carbohydrates: 25.3g | Protein: 16.3g | Fat: 2.2g | Saturated Fat: 0.5g | Cholesterol: 28.3mg | Sodium: 1.741mg | Fiber: 5.4g | Sugar: 4.6g