Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
You think chili, you think beef, cold weather, roaring fire, right? Wrong, so wrong.
I was first introduced to this chili several years ago at the end of July! And July in the South is not the typical time for chili, beef or chicken; it’s too hot!! I was at a conference that provided meals and this was one of several soups on the soup/sandwich bar.
It was so good, several of us asked for the recipe and the cook gladly shared.
This was an easy gluten free/cow’s milk free recipe conversion.
And yes, we do prepare it at least once during the summer.
White Chicken Chili
Author: lets be yummy
Ingredients
- 3 16oz cans great northern white beans
- 4-5 cups chopped cooked chicken breast
- 1 tablespoon olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 4oz cans chopped green chilies
- 2 teaspoon ground cumin
- 1½ teaspoon oregano leaves
- ¼ teaspoon cayenne pepper
- 6 cups chicken broth
- 3 cups monteray jack cheese (I use sheep or goat cheese)
Instructions
- Boil the breast in water about 20 minutes or until done. Drain, cool, and shred.
- Heat oil in stock pot over medium heat. Add onions and cook until translucent about 10 minutes. Stir in garlic, chilies, cumin, oregano, cayenne pepper and cook a few more minutes being careful not to brown the garlic.
- Add undrained beans, broth, and chicken. Bring to a boil.
- Reduce heat and add cheese to the chili. Stir until cheese melts.
Made this during our last snow; what a hit with my folks!
Soup and sandwich is calling me.