Enjoy a bowl of delicious, comforting white chicken chili with all the flavors you love without beans. This creamy chicken chili is made in a crock pot while you do one of the other things on your to-do list.
This white chicken chili recipe is filled with shredded chicken, a delicious - not too spicy - spice mix, chicken broth, canned green chiles, corn, masa harina, and milk to thicken it. Add a handful of shredded pepper jack cheese, and the soup is done.
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Why You'll Love This Recipe
- Different take on traditional low FODMAP chili.
- Easy Slow Cooker Recipe
- Gluten Free and Low FODMAP
Featured Ingredients
- Chicken Breasts - Boneless, skinless chicken breasts are perfect for this chili.
- Chicken Broth - Use homemade or an option with minimal ingredients without garlic or onion listed in the ingredients.
- Spice Mix: A not too spicy, onion and garlic free spice mix for this chili recipe.
- Ground Coriander
- Ground Cumin
- Dried Oregano
- Paprika
- Crushed Red Pepper Flakes
- Kosher Salt
- Ground Black Pepper
- Milk - Use any traditional milk but skim, lactose free milk, or unsweetened almond milk.
- Masa Harina (Corn Flour) - Adds another layer of corn flavor and is used to thicken the chili.
- Canned Mild Green Chiles - Flavor and a touch of spice.
- Frozen Corn - Adds sweetness and color to the chili recipe. Use homemade freezer sweet corn or grab a bag from the grocery store.
- Pepper Jack Cheese - Melts into the chili with a bit of spice.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a small bowl, add all the spices, and stir. Set aside.
Step 2: In a large, 6-quart slow cooker, add the chicken breasts, spice mix, and chicken broth. Cover and cook on low heat for 3-4 hours.
Step 3: Once the chicken reaches an internal temperature of 165 degrees F, remove and shred it with two forks on a cutting board.
Step 4: In a small bowl, mix the milk and masa harnia together. Add it to the slow cooker and stir.
Step 5: Add to the slow cooker the shredded chicken, canned green chilis, frozen corn, and pepper jack cheese and stir. Cook on low heat for 30 minutes or until corn is heated.
Step 6: Turn the heat to warm while serving. Ladle into bowls and add favorite toppings and add-ins.
Tips and Tricks
Masa Harnia - also known as corn flour, not to be confused with cornmeal flour, which is used to make cornbread without a mix. Two very different ingredients with different textures.
Different Levels of Spice - canned green chiles have different spice levels. Be sure to grab the mild if spicy food bothers you. Likewise, if you want a spicy chili, use canned chiles labeled hot.
Shortcut Tip: Use a rotisserie chicken in place of raw chicken breasts.
Ingredient Swaps
- Chicken - Use boneless, skinless chicken thighs instead of chicken breasts.
- Chicken Broth or Chicken Stock - Both options will work.
Variations
Dairy Free White Chicken Chili: Swap out the milk for unsweetened almond milk and use a pepper jack dairy free cheese, or omit it completely.
Add-Ins and Toppings
- Cilantro Lime White Rice or Brown Rice: Add a scoop of rice to the bottom of the bowl and then pour the chili over the rice.
- Creamy Toppings: Sour Cream (Lactose Free if needed), Lime Crema Sauce, More Pepper Jack Cheese
- Fresh Toppings: Squeeze of Lime Juice, Fresh Cilantro, Jalapeno Slices, Diced Avocados
- Dippers: Charred Corn Tortillas, Tortilla Chips
Storing and Reheating
Store: Keep leftover soup in an airtight container in the refrigerator for up to four days.
Reheat: Microwave a serving of leftover soup in a microwave safe bowl or in a small saucepan on the stovetop for 1-2 minutes, stirring halfway between cooking time.
Freeze: Place individual serving sizes in freezer-friendly containers for up to four months. Defrost before reheating.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned, plain chicken breasts do not have any detectable FODMAPs.
- Chicken Broth - Use a low FODMAP broth that has minimal ingredients without garlic or onion listed.
- Spice Mix:
- Ground Coriander - Safe at 1 teaspoon or 2 grams per meal.
- Ground Cumin- Safe at 1 teaspoon or 2 grams per meal.
- Dried Oregano- Safe at 1 teaspoon or 3 grams per meal.
- Paprika - Safe at 1 teaspoon or 2 grams per meal.
- Crushed Red Pepper Flakes - Safe at 1 teaspoon or 2 grams per meal.
- Milk - Safe at 1 tablespoon or 20 grams per meal.
- Masa Harina (Corn Flour) - Safe at ⅔ cup or 100 grams per meal.
- Canned Green Chiles - Safe at 2 tablespoons or 28 grams per meal.
- Frozen Corn - Safe at ½ cob or 38 grams per meal.
- Pepper Jack Cheese - If spice bothers you, use Monterey Jack chese which is - Safe at 2 slices or 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! Use a Dutch oven on the stovetop instead of a slow cooker. Or use an Instant Pot to cook the chicken with the chicken broth and spices. Shred and then add the other chili ingredients until corn is warm.
Mix equal parts milk and masa harnina together, and pour into chili. Stir and let the chili cook longer.
Meal Planning
Serve this chicken chili recipe on game day or another soup recipe with low FODMAP cornbread. As an appetizer, serve fresh corn salsa, restaurant-style salsa, or roasted tomatillo salsa with tortilla chips. Everyone will love it! Don’t forget to include the chili toppings.
Additional Slow Cooker Recipes
- Low FODMAP Slow Cooker Enchiladas - For a delicious take on chicken enchiladas with a homemade enchilada sauce.
- Low FODMAP Taco Soup - All the taco flavors you love, but in a delicious soup.
- Crock Pot Mexican Street Corn Dip - A tasty dip inspired by Mexican street corn!
Love This Recipe?
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Recipe
White Chicken Chili With No Beans
Equipment
Ingredients
Spice Mix:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Chili Ingredients:
- 4 chicken breasts 1-2 pounds total
- 3 cups chicken broth
- ½ cup milk lactose free or unsweetened almond milk (Note 1)
- 2 tablespoons masa harina corn flour (Note 2)
- 2 4 ounces canned chopped green chilies mild, undrained
- 10 ounces frozen corn
- ½ cup pepper jack cheese shredded
- Toppings: pepper jack cheese, diced avocado, lime wedges, corn tortillas, taco chips, fresh cilantro
Instructions
- Add the spices to a small bowl, stir, and set aside.
- In a large 6-quart slow cooker, add the chicken breasts and chicken broth.
- Sprinkle the spice mix over the chicken. Add the cover and cook on low heat for 4-5 hours or until the chicken reaches an internal temperature of 165 degrees F is reached.
- Remove the chicken, and shred with two forks on a cutting board.
- Add the milk and masa harina to a small bowl. Stir until combined. Add the milk mixture to the slow cooker and stir.
- Add the shredded chicken, green chilies - undrained, frozen corn and peper jack cheese. Stir. Place the cover back on the slow cooker and cook for an additional 30 minutes or until corn is warm.
- Ladle the chili into a bowl and add desired toppings and add-ins. I recommend a scoop of rice, a squeeze of lime juice, and fresh cilantro. Enjoy with crunchy taco chips.
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