gluten free, dairy free, no processed sugars
1 pound boneless chicken breast, diced
1 white onion, diced
4 garlic cloves, minced
1 tablespoon cooking oil of choice
4 cups chicken broth
2 cans great northern beans, rinsed and drained
8 oz diced green chiles
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoons black pepper
SAUTÉ Cut the chicken into bite sized chunks then sauté in a large pot with diced onion, garlic, and salt. Cook until the chicken is cooked through.
COMBINE Add in your broth, beans, chiles and seasonings. Bring to a boil then reduce to a simmer for at least 20 minutes. Serve and enjoy!
SIMMER This recipe is best when truly simmered on low for that last 20 minutes. You don’t want it at all rolling boil. Simmering slowly and on low enhances the flavor. Boiling is a little too harsh and will mute them.
EXTRA Leave out 1 cup of chicken broth to make cashew cream. Blend the broth with 3/4 cups cashews and a garlic clove. Add this in at the end after the soup has simmered. This step isn’t necessary, I make it both ways.
MEAL PREP This is a great meal to make ahead of time and freeze until ready to serve.
CREDIT This recipe was adapted from this creamy white chili from Taste of Home. It was a family favorite when dairy was a part of our diet.
Find it online: https://tastegoodfeelgood.com/white-chicken-chili/