- Home
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Mexican Recipes (Spanish)
- White Chicken Chili (Gluten-Free)
White Chicken Chili (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Mexican Recipes (Spanish)
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Phyllis Chinn.
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis (Old El Paso brabd is GF)
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans gluten-free chicken broth
3 - 4 cans great northern beans (Green Giant is a good brand)
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis,
chicken broth and beans and simmer for approximately 1 hour, on low heat,
stirring
frequently. If too thick, thin with chicken broth or water. Add chicken
and simmer about 20 minutes more. Serve topped with shredded Monterey
jack cheese. Freezes well.
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).
Article Options
1 Response to "White Chicken Chili (Gluten-Free)"
|
said this on
03 Mar 2013 2:14:01 PM PDT It came out pretty well, but I really felt I had to change a few things. First of all, I left out the oil. I'm dieting, so I used spray oil to saute the onions, and just didn't feel it was needed. As it got to the end of cooking, I wasn't happy with the texture or consistency. I'm used to a creamier white-bean-chicken chili, and I wanted that. So I added a slurry with 3 tbsp cornstarch. Got near the consistency with that, but it was darker than I wanted. So I then added 1/2 cup fat free half and half. Cooked it an additional 2 hours after that in a slow cooker.
The result got raves from my family. Particularly interesting are the cloves. Definitely use them! I'm glad I did. I actually had to grind up some whole ones, but I'm going to buy some ground cloves next time I'm at the store for the next time around. |
Author)