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Home » Soups

White Chicken Chili No Beans

Modified: Sep 26, 2024 · Published: Apr 19, 2023 · by Venessa Mandelkow · This post may contain affiliate links · Leave a Comment

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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.

bowl of white chicken chili with charred corn tortillas topped with sour cream and sliced jalapenos.

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.

Jump to:
  • Why You'll Love This Recipe
  • Featured Ingredients
  • Step-By-Step Instructions
  • Tips and Tricks
  • Ingredient Swaps
  • Variations
  • Add-Ins and Toppings
  • Storing and Reheating
  • Low FODMAP Notes
  • FAQs
  • Meal Planning
  • Additional Slow Cooker Recipes
  • Love This Recipe?
  • Recipe

Why You'll Love This Recipe

  • Different take on traditional low FODMAP chili.
  • Easy Slow Cooker Recipe
  • Gluten Free and Low FODMAP

Featured Ingredients

ingredients for white chicken chili.
  • 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

small glass bowl with spices and a spoon.

Step 1: In a small bowl, add all the spices, and stir. Set aside.

black slow cooker liner with chicken broth, chicken breasts and spice mix.

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.

small white bowl with milk and masa harina and a spoon.

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. 

slow cooker with shredded chicken, green chiles, corn, pepper jack cheese and chicken broth.

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

individual bowls containing lime wedges, white rice, pepper jack cheese, sliced jalapenos, sour cream, cilantro, and corn tortillas.
  • 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

Can I make white chicken chili without a slow cooker?

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. 

How do I thicken my white chicken chili?

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.

bowl of white chicken chili surrounded by small bowls of 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?

Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa

Recipe

bowl of white chicken chili topped with sour cream and sliced jalapenos with a small bowl of lime wedges.

White Chicken Chili With No Beans

5 from 4 votes
A delicious slow cooker white chicken chili filled with creamy, not too spicy flavors.
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 8 Servings
Author: Venessa Mandelkow
Pin Print (email required)

Equipment

  • 6 Quart Slow Cooker

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
Prevent your screen from going dark

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.

Notes

Note 1: Milk can be traditional milk, lactose free milk or unsweetened almond milk. Do not use skim milk.
Note 2: Masa Harina is also known as corn flour. Not to be confused with cornmeal, which is used in homemade cornbread. The textures are not the same. 
Storage: Keep leftovers in an airtight container in the refrigerator for up to four days. Freeze chilled leftovers in a freezer-friendly container for up to four months. Defrost before reheating. Reheat leftovers in a microwave-safe bowl for 1-2 minutes, stirring halfway in between cooking time. 
Low FODMAP Notes:
Low FODMAP ingredient information is based on the  Monash University Food App and  FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 249kcalCarbohydrates: 26gProtein: 20gFat: 8gSugar: 1g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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bowl of white chicken chili, ingredients and a spoonful of chil.

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