Indulge in the rich and healthy goodness of this quick-to-make Gluten-Free Creamy White Chicken Chili. Featuring quick-cooking chicken thighs and gluten-free canned white beans, this recipe ensures a hearty meal without the need for lengthy simmering. Cream cheese provides the perfect finishing touch, adding richness and a subtle sweet tang to this comforting dish.

Ingredients:

• 2 (15-ounce) cans of gluten-free, no-salt-added great northern beans, rinsed and divided
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1 ½ cups chopped yellow onion (1 medium)
• ¾ cup chopped celery (2 medium stalks)
• 5 cloves garlic, chopped (2 tablespoons)
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 3 cups unsalted gluten-free chicken stock
• 1 (4-ounce) can chopped green chiles
• 4 ounces reduced-fat cream cheese
• ½ cup loosely packed fresh cilantro leaves

Directions:

1. In a small bowl, mash 1 cup of beans using a whisk or potato masher.
2. Heat canola oil in a large heavy pot over high heat. Add chicken and cook, turning occasionally, until browned (4 to 5 minutes).
3. Add chopped onion, celery, garlic, ground cumin, and salt. Cook until the onion is translucent and tender (4 to 5 minutes).
4. Introduce the remaining whole beans, the mashed beans, gluten-free chicken stock, and chopped green chiles to the pot. Bring to a boil, then reduce heat to medium and simmer until the chicken is thoroughly cooked (about 3 minutes).
5. Remove the pot from heat and stir in the cream cheese until melted. Serve the chili topped with fresh cilantro.

Gluten-Free Note: This Creamy White Chicken Chili is not only rich and flavorful but also gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease. Enjoy this hearty and comforting meal without compromising on taste or dietary needs.