One of my favorite things about the changing seasons, is how the food we crave changes with the season. And the minute the temperature drops, I am ready for all the soups and stews and chilis – pure comfort food. This delicious White Chicken Chili recipe is so easy to make, full of flavor, and feeds a crowd. It’s been my go-to recipe for years and always receives great reviews from those who partake. It can be made in the Instant Pot, Crockpot or over the stove top. 

There’s nothing quite like a warm, comforting bowl of creamy white chicken chili to bring everyone to the table (especially on a cold winter day). This creamy, flavorful dish is packed with tender shredded chicken, hearty beans, mild green chiles, and a rich, velvety broth that makes every bite satisfying. Whether you’re looking for an easy weeknight dinner, a cozy meal for a chilly evening, or a crowd-pleasing dish for game day, this white chicken chili checks all the boxes. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions without sacrificing flavor. Let’s dive into how to make this simple yet delicious chili in the Instant Pot or Crockpot!

Why You Will Love This Recipe: 

• Easy to make, with pantry staples!
• Wholesome ingredients 
• High protein to fill bellies longer
• Full of flavor
• Makes great leftovers
• A hearty meal the whole family will love!
• A great recipe for easy meal prep – can easily make a double batch!

Ingredients for the Healthy White Chicken Chili Recipe:

• ½ cup red onion, diced – About half of a medium red onion. Can substitute with yellow onion or white onion if preferred.
• 3 cloves garlic, crushed – Freshly minced garlic for best flavor, or substitute with 1 teaspoon garlic powder.
• 2 tablespoons olive oil or avocado oil – For sautéing the onions and garlic; avocado oil has a higher smoke point.
• 4 whole boneless, skinless chicken breasts (about 3 pounds) – Can also use boneless, skinless chicken thighs for a juicier texture.
• 3 (15-ounce) cans great northern beans, drained and rinsed – Can substitute one can with cannellini beans or pinto beans for variety.
• 1 (15-ounce) can corn, drained – For a slightly sweeter flavor and texture; substitute with another can of beans (great northern or pinto) if desired.
• 3 (4-ounce) cans diced mild green chiles – Adds mild heat and flavor; optionally, substitute one can with a spicy or hot variety for more heat.
• 2 teaspoons salt – Adjust to taste. If using a salted chicken broth, start with less and add more as needed.
• 1 teaspoon black pepper – Freshly ground for the best flavor.
• 2 ¾ teaspoons ground cumin – A key spice that adds warmth and depth.
• ¾ teaspoon chili powder – Provides mild heat and smoky undertones. Increase to 1 teaspoon or more for extra spice.
• 32 ounces (4 cups) chicken stock or chicken broth – Use low-sodium if preferred. Can substitute with homemade broth for richer flavor.
• 8 ounces cream cheese, room temperature and softened – Helps create a creamy texture; use full-fat for the best creamy consistency.
• 1 cup heavy cream, room temperature – Contributes to the richness; for a lighter option, use half-and-half.

Instructions for the Instant Pot:

1. Sauté the Aromatics:
   • Set the Instant Pot to the Sauté setting.
   • Drizzle in 2 tablespoons of olive oil or avocado oil and let it heat for about 30 seconds.
   • Add the diced red onion and stir occasionally, cooking until the onion turns soft and nearly translucent (about 3–4 minutes).
   • Stir in the crushed garlic and cook for 1 more minute, stirring constantly to prevent burning.
   • Press Cancel to turn off the Sauté setting.
2. Add the Ingredients:
   • Pour in the drained and rinsed beans, diced green chilies, drained corn, salt, pepper, cumin, chili powder, and chicken stock.
   • Stir everything together until evenly mixed.
   • Nestle the whole chicken breasts into the mixture, ensuring they are fully submerged in the broth.
3. Pressure Cook the Chili:
   • Secure the lid on the Instant Pot and set the valve to Sealing.
   • Select Pressure Cook (or Manual) on HIGH and set the time to 45 minutes.
   • Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to Venting to do a quick release.
4. Shred the Chicken:
   • Once the pressure is fully released, carefully open the lid.
   • Use tongs to remove the chicken breasts and transfer them to a cutting board.
   • Shred the chicken with two forks or use a hand mixer for quicker shredding.
   • Return the shredded chicken to the Instant Pot and stir to distribute evenly.
5. Incorporate the Cream Cheese:
   • In a small bowl, add the softened cream cheese.
   • Ladle a few scoops of the hot broth from the chili over the cream cheese and let it sit for 2–3 minutes to soften further.
   • Whisk the mixture vigorously until smooth and no lumps remain.
   • Pour the smooth cream cheese mixture back into the Instant Pot and stir until fully incorporated.
6. Finish with Heavy Cream:
   • Pour in the heavy cream and stir well to create a rich, creamy texture.
   • Taste and adjust seasoning if needed (you can add more salt, pepper, or chili powder for extra flavor).
7. Serve and Garnish:
   • Ladle the white chicken chili into bowls and serve warm.
   • Top with your favorite garnishes, such as:
     • Fresh cilantro leaves
     • A squeeze of fresh lime juice
     • Shredded Monterey Jack or Pepper Jack cheese
     • A dollop of sour cream
     • Crushed gluten-free tortilla chips for crunch
     • Avocado slices

Enjoy your cozy, creamy gluten-free white chicken chili! ? Let me know if you’d like any modifications!

Instructions for the Crockpot:

1. Prepare the Ingredients:
   • Dice ½ cup red onion and crush 3 cloves of garlic.
   • Drain and rinse the 3 cans of great northern beans.
   • Drain the 1 can of corn (or substitute with another can of beans).
2. Assemble the Chili in the Crockpot:
   • Add the diced onion, crushed garlic, drained beans, corn, diced green chiles, salt, pepper, cumin, and chili powder to the Crockpot.
   • Pour in the chicken broth (or stock) and stir everything well to combine.
   • Nestle the whole chicken breasts into the mixture, ensuring they are fully submerged.
3. Cook the Chili:
   • Cover the Crockpot with the lid.
   • Cook on LOW for 8 hours (or HIGH for 4–5 hours, but low and slow gives the best texture).
4. Shred the Chicken:
   • Once the chili is fully cooked, carefully remove the chicken breasts and place them on a cutting board.
   • Shred the chicken using two forks (or a hand mixer for quicker shredding).
   • Return the shredded chicken to the Crockpot and stir to evenly distribute.
5. Incorporate the Cream Cheese:
   • In a small bowl, add the softened cream cheese.
   • Ladle a few scoops of the hot broth from the Crockpot over the cream cheese and let it sit for 2–3 minutes to soften.
   • Whisk vigorously until smooth and no lumps remain.
   • Pour the smooth mixture back into the Crockpot and stir well.
6. Add the Heavy Cream:
   • Pour in the heavy cream and stir until fully incorporated, creating a creamy, rich texture.
   • Taste and adjust seasoning if needed (you can add more salt, pepper, or chili powder for extra flavor).
7. Serve and Garnish:
   • Ladle the chili into bowls and serve warm.
   • Top with your favorite garnishes, such as:
     • Fresh cilantro leaves
     • A squeeze of fresh lime juice
     • Shredded Monterey Jack or Pepper Jack cheese
     • A dollop of sour cream
     • Crushed gluten-free tortilla chips for added crunch
     • Avocado slices

Enjoy this warm, creamy, and comforting gluten-free, and easy white chicken chili recipe! Check out the recipe card below and ENJOY!

Easy & Healthy Gluten Free White Chicken Chili Recipe

There's nothing quite like a warm, comforting bowl of creamy white chicken chili to bring everyone to the table (especially on a cold winter day). This creamy, flavorful dish is packed with tender shredded chicken, hearty beans, mild green chiles, and a rich, velvety broth that makes every bite satisfying. 

Print Recipe

Prep Time:15 minutes mins

Cook Time:37 minutes mins

Ingredients

• ½ cup red onion diced
• 3 cloves garlic crushed
• 2 tablespoons olive oil or avocado oil
• 4 whole boneless skinless chicken breasts (about 3 pounds)
• 3 15-ounce cans great northern beans, drained and rinsed
• 1 15-ounce can corn, drained
• 3 4-ounce cans diced mild green chiles
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 ¾ teaspoons ground cumin
• ¾ teaspoon chili powder
• 32 ounces 4 cups chicken stock or chicken broth
• 8 ounces cream cheese room temperature and softened
• 1 cup heavy cream room temperature

Instructions

• Set the Instant Pot to saute. Drizzle in 2 tablespoons of olive oil or avocado oil and let it heat for about 30 seconds.
• Add the diced red onion and stir occasionally, cooking until the onion turns soft and nearly translucent (about 3–4 minutes).
• Stir in the crushed garlic and cook for 1 more minute, stirring constantly to prevent burning.
• Press Cancel to turn off the Sauté setting.
• Pour in the drained and rinsed beans, diced green chilies, drained corn, salt, pepper, cumin, chili powder, and chicken stock.
• Stir everything together until evenly mixed.
• Nestle the whole chicken breasts into the mixture, ensuring they are fully submerged in the broth.
• Secure the lid on the Instant Pot and set the valve to Sealing.
• Select Pressure Cook (or Manual) on HIGH and set the time to 45 minutes.
• Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to Venting to do a quick release.
• Once the pressure is fully released, carefully open the lid.
• Use tongs to remove the chicken breasts and transfer them to a cutting board.
• Shred the chicken with two forks or use a hand mixer for quicker shredding.
• Return the shredded chicken to the Instant Pot and stir to distribute evenly.
• In a small bowl, add the softened cream cheese.
• Ladle a few scoops of the hot broth from the chili over the cream cheese and let it sit for 2–3 minutes to soften further.
• Whisk the mixture vigorously until smooth and no lumps remain.
• Pour the smooth cream cheese mixture back into the Instant Pot and stir until fully incorporated.
• Pour in the heavy cream and stir well to create a rich, creamy texture.
• Taste and adjust seasoning if needed (you can add more salt, pepper, or chili powder for extra flavor).
• Ladle the white chicken chili into bowls and serve warm.
• Top with your favorite garnishes, such as: cilantro, lime juice, Shredded Monterey Jack or Pepper Jack cheese, sour cream, crushed tortilla chips or avocado slices!
• ***For the Crockpot Instructions, scroll up!

Servings: 1