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White Chicken Chili

Updated: Jun 30, 2022

(Gluten-Free, Dairy-Free, FODMAP-Friendly)

I've had multiple chicken chili recipes over the years, and none of them measure up to the flavor of this recipe. This creamy rich chili is full of chickpeas, organic corn, white rice, and chunks of chicken. I have tweaked it to make it gluten-free, dairy-free, and FODMAP-friendly, so everyone in the family can enjoy it. I promise you won't be able to tell the difference!

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It is very challenging to find chili dishes that Lauren can eat because they typically include dairy and high FODMAP ingredients. This dish is the exception. It is such a comfort food recipe, and it is so easy to make. You essentially mix everything in a pot and leave it alone to cook. The kids usually aren't big on spicy dishes, but the spices in this dish blend so well, that they bring out the flavor without being overwhelming. This is a great recipe to make all year round. I love to take it to parties, because it makes a good portion, and everyone loves it.

White Chicken Chili (8-10 servings)


  • 3 Tbsp. garlic infused olive oil

  • 2 cups of chicken broth OR 2 cups of H2O with 3 tsp. organic chicken bouillon

  • 1 (4-7 oz.) can diced green chilies

  • 1½ tsp. cumin

  • ½ tsp. paprika

  • ½ tsp. dried oregano

  • ½ tsp. ground coriander

  • 1 Tbsp. chives

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 6 to 8 ounces of dairy free/vegan sour cream

  • 1 ¼ cup frozen corn OR 1 can corn, drained - we prefer organic

  • 1 can cannellini beans (for low Fodmap, use chickpeas or lentils)

  • 1 cup white rice, cooked

  • 2 ½ cups shredded cooked rotisserie or left-over chicken

  • 1 Tbsp. lime or lemon juice

  • 2 Tbsp. chopped cilantro (optional)

  • Shredded vegan sharp cheddar cheese (optional)

  • Avocado slices (optional)

  • Grain-free tortilla chips


  1. Heat olive oil in a large pot over medium heat.

  2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, chives, salt, and pepper. Bring mixture just to a boil then reduce heat to medium-low and cook for 15 minutes.

  3. Drain and rinse beans in a strainer, then measure out 1 cup. If using lentils, cook according to package and drain. Set remaining beans aside and transfer the 1 cup of beans to a food processor along with ¼ cup of broth from chili and puree until nearly smooth.

  4. Add the dairy free sour cream, pureed beans, corn, rice and remaining beans and stir well.

  5. Simmer 5-10 minutes.

  6. Stir in chicken, lime or lemon juice, and cilantro.

  7. Top with vegan sharp cheddar cheese, additional sour cream, and serve with tortilla chips.


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