This post is part of the “Be a Blessing” series, devoted to providing simple recipes, ideas, and tips in order to care for others when they need it most.
A big part of being a friend is going above and beyond. It might mean answering a late night phone call. It may be asking really good questions to get to the bottom of something. It might include really awkwardly dancing into a wedding reception in a long flowy dress with a groomsman that you barely know (anyone else?).
While I’ve done all of those things, I think I’m most gifted in serving. I love to help where there is a practical need to be met. You want to serve a gigantic brunch and need 200 biscuits? I’m down to help. You need a dinner for 150 people at church with a tiny budget? I’ll make tacos! You’re moving? I’ll help where I can and bring a batch of cookie bars to serve the movers.
It doesn’t necessarily have to center around food, but those are all recent occurrences, and people know that I like to cook. And cooking fills a need that everyone has—we all need to eat!
This White Chicken Chili with White Beans and Potatoes is one of those dishes that fills a need. It’s hearty, comforting, and a tasty way to serve someone. Maybe that someone has just gotten out of the hospital, or they’ve just had a baby. Maybe they’re wary from a tough season of life, or they’re single and a home-cooked meal with others would do a world of good. Or maybe it’s a way to say thank you to someone who has helped you.
There are so many delicious meals that you could make for someone, like this Simple Baked Ziti or these Easy Cheesy Enchiladas with Authentic Mexican Rice. But this White Chicken Chili fits a special need: it’s gluten-free and dairy-free.
With so many food allergies, intolerances, and preferences out there, I wanted to include a recipe like this one that caters to those with special diets. As always, it’s important to read labels, especially on the salsa, rotisserie chicken, and cornmeal to ensure they are gluten-free if needed.
The chili can also be made vegetarian by skipping the chicken and add another can of white beans, and using vegetable stock instead of chicken stock.
The recipe is pretty straightforward. The only unique part is adding cornmeal to the recipe, which thickens the soup slightly. It’s important to mix the cornmeal with water before adding it to the pot so that it incorporates nicely. If you don’t have it, you can leave it out (the broth will be thinner).
Since this chili isn’t reserved just for folks with special diets, I made homemade biscuits (recipe coming soon!) to accompany the White Chicken Chili. If you’re bringing the chili to someone with a special diet, there are plenty of gluten-free and dairy-free dinner roll options in the freezer section of your grocery store to bring instead. Add a salad, and maybe a loaf of Cinnamon Streusel Apple Bread for breakfast the next day, and you’ll have one happy recipient!
Other recipes from the Be a Blessing Series
Simple Baked Ziti
Cinnamon Streusel Apple Bread
Easy Cheesy Chicken Enchiladas
Authentic Mexican Rice
Super Flaky Southern Biscuits
Pull-Apart Garlic Bread
Fall Vegetable Minestrone
White Chicken Chili with Potatoes and White Beans
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 4 oz can diced green chiles, drained
- ¾ cup prepared tomatillo salsa salsa verde
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 4 cups low-sodium chicken stock
- 2 medium Yukon Gold potatoes chopped into ½-inch pieces
- 1 rotisserie chicken meat removed and chopped (can sub 2 large cooked & chopped chicken breasts)
- 1 15 oz can cannellini beans, rinsed and drained
- 1 teaspoon kosher salt
- 3 tablespoons cornmeal
- To serve: sour cream highly recommended!, chopped cilantro, lime wedges, Mexican blend cheese
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent (about 3–4 minutes).
- Add the diced green chiles, tomatillo salsa, oregano, cumin, chicken stock, potatoes, chicken, beans, and salt. Bring the mixture to a boil and cook for 10 minutes.
- Meanwhile, place the cornmeal in a microwave-safe bowl along with ¾ cup water. Microwave until the water is hot, about 1 minute. Remove from the microwave and whisk until smooth.
- Pour the cornmeal and water mixture into the pot. Stir to combine. Cook for 10 more minutes, or until the potatoes are tender.
- Remove from the heat and let cool slightly before serving. Serve with sour cream, chopped cilantro, lime wedges, and cheese.