(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!
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
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.