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
3.5 from 2 votes
Nutrition Facts
Skinny White Chicken Chili
Amount Per Serving (1 cup)
Calories 189 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 0.5g3%
Cholesterol 28.3mg9%
Sodium 1.741mg0%
Carbohydrates 25.3g8%
Fiber 5.4g23%
Sugar 4.6g5%
Protein 16.3g33%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 1 cup servings
Skinny White Chicken Chili
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
A flavorful chili that makes you feel warm from the inside out and is so perfect served during the winter season!
  • 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
  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. 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.
  3. 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.
  4. Lower heat and allow chili to simmer gently for about 10 minutes.
  5. Stir in cilantro and taste. Add more salt or other seasonings, as desired.
  6. 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.
Recipe Notes

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

Author: Kim Lee
Course: Main
Cuisine: American
Keyword: dairy free white chicken chili, gluten free white chicken chili, skinny white chicken chili

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