Velvety, Creamy Gluten-Free White Chicken Chili

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

1 ½ pounds chicken breasts
1 ½ teaspoon oregano
1 tablespoon cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
2 cans (4 ounces each) diced green chiles
1 small onion chopped
3 garlic cloves minced
2 cans (15 ounce) great northern beans drained and rinsed
2 cups gluten-free chicken broth
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

Instructions

Slow Cooker

Lay chicken breasts on bottom of crockpot. Sprinkle on cumin, oregano, ground coriander, and cayenne pepper. Top with green chilies, onions, garlic, and beans. Pour broth over everything.
1 ½ pounds chicken breasts, 1 small onion, 3 garlic cloves, 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, 2 cups gluten-free chicken broth
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.
1 cup hummus (8 ounce tub), ½ cup sour cream , 1 lime, 1 cup Monterey jack cheese

Notes

Instant Pot Method

Select the SAUTE setting on your pressure cooker and heat 1/2 tbsp 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.

Nutrition