Recipe for White Bean and Chicken Chili
Great on a chilly night!
• 2 Tbsp olive oil
• 3 minced garlic cloves
• 2 medium onions, chopped
• 1 1/2 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
• 1 4 ounce can diced green chilies
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 red pepper flakes
• 6 cups white beans (We use White Navy beans but when short on this kind, I have used whatever is in the pantry. If using dried beans wash, soak and sort before using. This recipe also works with canned beans).
• 6 cups GF chicken broth
• black pepper
Heat olive oil in a large soup pot over medium-high heat. Add garlic and one onion and sauté' until tender. Add chicken and sauté' until thoroughly cooked.
Add green chilies, cumin, oregano and red pepper flakes. Stir until well combined.
Add beans, chicken broth and one onion.
Bring to a boil. Reduce heat and simmer for one hour. Add salt and pepper to taste.
Serve warm with Tostitos and garnished with sour cream, cheddar cheese or guacamole.
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