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White Chicken Chili (Gluten-Free)

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)

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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.

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1 Response:

 
Anne Lindyberg
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
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.




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