If you are on an endless search for the best white chicken chili recipe, this easy, creamy gluten-free white bean chili means you’ll never have to try another version again! It’s loaded with tender chicken, diced chiles, and a secret ingredient to make to make one unforgettable bowl. Make it in the instant pot or slow cooker for a welcoming, comforting meal!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
World’s Best White Chicken Chili (Gluten-Free)
I really can’t get enough of warm, fulfilling meals in the fall and winter months, and my collection of gluten-free soup and chili recipes is a go-to resource when it’s either turn up the thermostat, move to warmer climate, or make soul-warming chili.
Chili generally wins out because it’s easier and cheaper than the alternatives.
This naturally gluten-free white bean chicken chili means I can feed and satisfy the whole family without buying any speciality or pricey gluten-free ingredients. It’s hearty enough to enjoy on its own, but usually we serve it with fluffy gluten-free corn muffins because are just and quick and easy to make.
Plus, it’s award-winning taste (right up there with blue ribbon crockpot buffalo chicken chili) is so flavorful you might think it took all day to make, but is ready to serve in under 45 minutes in the Instant Pot. If you enjoy a warm meal waiting for you after work, use the dump and cook slow cooker directions. It’s equally as good!
Free Guide! Receive a Free Gluten Free Soups Cookbook
TOP 5 Highest Rated Recipes!
You Have To Tell Me – What’s The Secret Ingredient?
There are literally thousands of white chicken chili recipes out there, and you are about to learn why this one is the best…
So exciting!
GF white chili is best when it’s ultra thick and creamy. Can we agree on that? Most recipes add sour cream, cream cheese, or heavy cream at the end of the recipe to add smooth creaminess.
But this recipe uses a two-fold method of adding prepared hummus and sour cream to the chili for the ultra creamy and satisfying flavor.
The hummus also thickens the chili so it’s comforting and satisfying. Make it dairy free by omitting the sour cream and cheese. It still maintains a thick creaminess from the hummus.
I’ve never been a big white chicken chili person, but Melissa has never led me astray in the chili department, so I gave it a shot. Oh my goodness, this is sooooo delicious!!! I’m just sad there aren’t more than 5 stars to give!
I made it for dinner tonight in my pressure cooker, and my husband and I were both raving about it. I made it exactly as written, ands the flavors are complex and perfectly balanced for little to no effort.
—Teresa
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Super simple prep
For a slow cooker recipe, lay the chicken breasts on bottom of crockpot. Sprinkle on the seasonings and top with green chilies, onions, and beans. Pour gluten-free broth over everything. Cook low for 8 hours or HIGH for 4 hours.
If you’d like to get it on the table fast, check out the Instant Pot directions below in the recipe card.
Finishing touches
Remove the chicken to shred with 2 forks. Add that back to the slow cooker. Now you’re ready to add the creaminess. Stir in the hummus, lime juice, sour cream (or cubed cream cheese), and shredded cheese to the slow cooker. Serve with yummy toppings, like crushed tortilla chips, fresh cilantro, and grated cheese.
Bonus Tips and Modifications
- The only ingredient you’ll have to watch out for is the broth. Read ingredient labels to make sure it is safe for a gluten-free diet.
- Instead of sour cream 4 ounces of room temperature, cubed cream cheese may be substituted or leave out.
- Adding a little hot broth to the sour cream prevents the soup from curdling by tempering the mixture.
- Need a dairy-free recipe? Omit the sour cream and cheese or use non-dairy substitutes.
- Instead of great northern beans use cannellini beans or navy beans.
- This is mild spiced chili. To make it spicier add 2 teaspoons of chili powder, a freshly diced jalapeño, or increase cayenne pepper to 1/2 teaspoon.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free White Chicken Chili (Secret Ingredient)
Ingredients
- ½ tablespoon olive oil, (for Instant Pot recipe)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 ½ pounds chicken breasts
- 2 cups gluten-free chicken broth
- 2 cans (4 ounces each) diced green chiles
- 1 tablespoon cumin
- 1 ½ teaspoon oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 cans (15 ounce) great northern beans, drained and rinsed
- 1 cup hummus (8 ounce tub)
- ½ cup sour cream , or 4 ounces cubed cream cheese, room temp
- 1 lime, juiced
- 1 cup Monterey jack cheese, freshly grated
- Optional toppings tortilla chips, shredded cheese, avocado, cilantro, sliced jalapenos, sour cream
Equipment
Instructions
Slow Cooker
- Lay chicken breasts on bottom of crockpot. Sprinkle on cumin, oregano, ground coriander, and cayenne pepper. Top with green chilies, onions, and beans. Pour broth over everything.
- Cook LOW for 8 hours or HIGH for 4 hours. Shred chicken with 2 forks or remove chicken to shred. Add hummus, lime juice, sour cream (or cream cheese), and shredded cheese to the slow cooker. Stir to combine until smooth.
Instant Pot
- Select the SAUTE setting on your pressure cooker and heat oil. Once the oil is hot, sauté onion for 5 minutes, or until soft. Add minced garlic. Cook and stir for 30 seconds longer. Press CANCEL.
- Add chicken breasts, broth, diced chiles, cumin, oregano, ground coriander, and cayenne pepper.
- Secure the lid on pressure cooker and make sure valve is in sealed position. Cook at HIGH pressure for 20 minutes. Once the cook time has elapsed, let the pressure release naturally for 10 minutes, then let out any remaining pressure.
- Remove the chicken with a large slotted spoon to a cutting board. Use 2 forks to shred the chicken.
- Ladle some hot broth into½ cup sour cream and stir to combine. Add the beans, sour cream mixture, hummus, lime juice, and shredded cheese to the pot. Mix together and add shredded chicken. If necessary, rewarm on SAUTE LOW until hot. Serve with suggested toppings.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Do I divide the recipe in half for the mini instant pot?
Hi Teresa,
I haven’t tried it with the mini Instant Pot, but I believe it would work fine dividing the recipe!
Best,
Melissa
Really delicious! Perfect flavors. I didn’t add the sour cream just to cut down on some calories and it’s so good (and still creamy) without it!
Hey Audrey,
Glad you enjoyed it! This is a favorite of ours for sure!
Best,
Melissa
I’ve never been a big white chicken chili person, but Melissa has never led me astray in the chili department, so I gave it a shot. Oh my goodness, this is sooooo delicious!!!
I made it for dinner tonight in my pressure cooker, and my husband and I were both raving about it. I made it exactly as written, ands the flavors are complex and perfectly balanced for little to no effort – I didn’t even defrost my chicken first.
You are our go to chili recipe source (the buffalo chicken and pumpkin chilis are in frequent rotation during the cold months here) and this absolutely did not disappoint. I’m just sad there aren’t more than 5 stars to give!
Thank you so much for this! It really brightened my day. It was very sweet of you to take the time out to write. I’m so happy you and your husband are enjoying the recipes!
Best,
Melissa