Want a break from red meat, but still want chili? You should try my white chicken chili! It is a one pot meal where you cook the chicken in the broth. It is also dairy and gluten free for those with allergies.
This is a great meal to bring to a holiday gathering, feed friends and family on a cold winter night, or bring to your next football Sunday. Top with fresh squeezed lime, chopped scallions and cheddar cheese and you have a warm bowl of happiness!
2 Medium Yellow Onions - chopped (2 cups)
1 Large Yellow or Orange Bell Pepper- small chopped (2 cups)
3 Garlic Cloves - rough chopped (around 1 tbsp)
2 tbsp Light Oil
7 oz can Goya Diced Green Chili’s Fire Roasted
2 - 32 oz containers Low Sodium Chicken Stock
2 Large Chicken Breasts (around 1.5lbs)
1 1/2 tsp Ground Cumin
1/2 tsp Garlic Salt
1/4 tsp Ground Cayenne Pepper
2- 15.5 oz cans Low Sodium Small White Beans, drained and rinsed
1 - 15 oz can corn, drained
Topping Ingredient Suggestions:
Sour Cream or Greek Yogurt (or dairy free option)
Shredded Cheddar (or dairy free option
Scallions - sliced
1. Add oil to a large pot and heat on medium high. Add peppers and onions and cook until onions are translucent, around 3 min, stirring occasionally.
2. Add garlic and cook until fragrant, stirring constantly, around 30 seconds. Add the whole can of diced chili’s (do not drain), seasonings, chicken stock and chicken. Cover, bring to a boil and reduce to medium heat (gentle boil) and cook for 25 minutes.
3. Remove the chicken out and shred in a bowl. Add the newly shredded chicken, corn and beans to the pot and cook on low for an additional 5 min.
4. Serve with your favorite chili toppings! Suggestions listed in "topping ingredient suggestions" above.