Gluten Free White Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This spicy, hearty and satisfying dish is one of my Cousin Linda's favorites, and even family members who don't have Wheat Gluten allergies LOVE this dish. I once made it three times over a 4-day period because it kept disappearing. If spicy foods bother you, adjust the amounts of salsa, green chili peppers and Jalapeno peppers to taste. Freezes very well. Ingredients:
6 chicken thighs, boneless, skinless and cut into bite-size pieces |
2 tablespoons olive oil |
3 garlic cloves |
1 1/2 tablespoons chili powder |
1 tablespoon oregano |
1 (7 ounce) can medium salsa (ethnic foods aisle in grocery store) |
1 (7 ounce) can diced green chili peppers |
1 (7 ounce) can sliced jalapeno peppers |
salt, to taste |
1 small onion |
2 stalks celery |
1/2 green pepper |
4 medium tomatillos, cored and diced |
3 (15 ounce) cans great northern beans, with liquid |
shredded cheddar cheese (optional) |
Directions:
1. In food processor, chop onion, garlic, celery, green pepper, jalapeños (can chop all together).
2. Heat large skillet over medium heat, add oil, and contents of food processor and stir for 2 minutes.
3. Add chicken to pan and cook through.
4. Add 1 1/2 cans beans with liquid, and food process remaining beans and add to pot.
5. Stir well and add remaining ingredients.
6. When pot comes to a boil, reduce heat and simmer for 1 hour.
7. Salt to taste.
8. Garnish with shredded cheddar cheese if desired.
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