EVERYDAY: GLUTEN FREE WHITE CHICKEN CHILI


We finally caught a break from the never ending heat here in Atlanta so I took full advantage and whipped up some of this DELISH white chicken chili! I started with a base recipe that I thought I was going to use and ended up winging it most of the way. The end result was the best chicken chili I have ever put in my mouth! It's a healthy, filling meal that goes a long way and is packed full of nutrients so you can feel good about what you're eating too!

Here's what you'll need:

3 cans Great Northern beans

2 cans diced green chilis

2 boneless skinless chicken breasts

1 Tbsp garlic, minced

2 tsp cumin

1 tsp chili powder

1/4 tsp pepper

1 Tbsp kosher salt

1 large yellow onion

1/2 bag frozen corn (about 8oz)

1 Anaheim chili pepper (could also sub a poblano pepper)

2 cups chicken broth (more for a soupier chili)

Salt, pepper, & oregano (for seasoning chicken)

Optional ingredients for garnish:

Cilantro

Siggis Icelandic non fat plain yogurt (you could also sub sour cream)

Lime wedges

Gluten Free Organic tortilla chips (I like Late July brand)

How to make it:

Pat chicken dry and place on a baking sheet. Generously salt & pepper and sprinkle oregano to taste. Cook the chicken in a 400 degree oven until it reaches 165 degrees internally. Remove from oven and let cool, then shred or dice.

Add beans, chicken, chilis, garlic, cumin, chili powder, salt & pepper, onion, corn and broth to large pot like this gorgeous Le Creuset Dutch Oven and cook on low for 30-40 mins in pot over the stove.

You could also make this a crock pot meal and toss in all ingredients and cook on high for 3-4 hours (so easy).

Now you're ready to serve! Top with a lime wedge, cilantro and a dollop of yogurt for added creaminess. You can also serve with organic tortilla chips if you so choose!

Bon Appetit!

Casey

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