White Chicken Chili

(Gluten free, dairy free option)

Ever since I was introduced to White Chicken Chili by a wonderful little, locally owned bistro in Kalamzaoo, MI called Lo Do Company, I had to find a way to make it at home.  We started making this a few years ago, and each time we've served it to our friends, it gets rave reviews.

And it's easy to make!

White Chicken ChiliIngredients:

3 tbsp oil

1 medium onion – diced

4 oz can green chilies, chopped

3 tbsp flour (I use potato flour because it's gluten free)

2 tsp ground cumin

2 cans northern beans (or same amount of soaked & tender northern beans)

14 – 16 oz of chicken broth

2 boneless chicken breasts

1/2 tsp salt & 1/4 tsp pepper

Directions:

Cook chicken breasts and shred or chop into bit size pieces.  Set aside.

In a large pot, heat oil and add diced onions.  Cook onions for 3-5 minutes – until transparent.  Then add chilies, flour, and cumin.  Stir and cook for another 2-3 minutes. 

Add beans chicken broth, and salt and pepper.  Bring to a boil.  Reduce heat, add chicken pieces, and stir.  Simmer 10-15 minutes.

Optional garnish:  a few little pieces of kale, a dollup of sour cream on top and/or a sprinkle of shredded cheddar cheese

If you like this post, check out our other recipes here.

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