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White Chicken Chili (Gluten-Free)

From the Kitchen of Samantha Behling


  • 2 tsp olive oil
  • 1 yellow onion diced
  • 2 tsp minced garlic
  • 1 can mild green chilis
  • 3 cups chicken shredded
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 5 cups chicken broth
  • 1 can white beans
  • 1 cup frozen yellow corn
  • 1/2 cup sour cream
  • 1 lime
  • 5 bacon strips chopped
  • Cilantro leaves


  • Season the chicken with salt and pepper, then cook.
  • If using, instant pot, cook for 20 minutes. Set oven to 400 F and cook bacon on a baking sheet for 14 minutes.
  • After it has cooked and cooled, chop the bacon.
  • Heat the olive oil in a large saucepan on medium/high heat.
  • Once the pan is hot, add in the diced onions and minced garlic, sautéeing until onion is translucent.
  • Then, add green chilis to cook for an additional minute.
  • Add in the shredded chicken, oregano, salt, cumin and pepper.
  • Pour in the broth, then beans and corn.
  • Cover the saucepan and simmer for 10 minutes.
  • Turn off heat and stir in sour cream and bacon.
  • Squeeze the lime juice into the mix and stir together.
  • Then, top with cilantro for a garnish.