Gluten-Free White Chicken Chili

Name: Gluten-Free White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Gluten-Free, Grain-Free
Ingredients: 2 TB olive oil; 4 chicken breasts (skinless and deboned), cut into chunks (We use Butcher Box meat); 1 onion, peeled and finely chopped; 2 cloves garlic, peeled and thinly sliced; 2 green chilies, seeds removed and finely diced; ½ TB ground cumin; ½ TB dried oregano; 1 tsp cayenne pepper; 3 cups cannellini beans, drained weight; 2 cups chicken broth; Sea salt and freshly ground black pepper; 1 cup grated Cheddar cheese, to serve; 2 jalapeno peppers, sliced to serve; Chopped cilantro, to garnish

A satisfying meal in 40 minutes! Each helping is very generous and packed with flavor.

A satisfying meal in 40 minutes! This lovely, spicy white chicken chili is flavored with cumin and cayenne pepper – you will love this version of chili using chicken breasts and cannellini beans (which are available cooked and canned, ready to use). Each helping is very generous and packed with flavor.

*Adjust the number of green chilies and amount of cayenne pepper according to your preference.

4 servings

Gluten-Free White Chicken Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A satisfying meal in 40 minutes! Each helping is very generous and packed with flavor.

Ingredients

2 TB olive oil
4 chicken breasts (skinless and deboned), cut into chunks (We use Butcher Box meat)
1 onion, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
2 green chilies, seeds removed and finely diced
½ TB ground cumin
½ TB dried oregano
1 tsp cayenne pepper
3 cups cannellini beans, drained weight
2 cups chicken broth
Sea salt and freshly ground black pepper
1 cup grated Cheddar cheese, to serve
2 jalapeno peppers, sliced to serve
Chopped cilantro, to garnish

Instructions

Heat one tablespoon olive oil in a large pot and brown the chicken pieces on the outside. Remove with a slotted spoon and set aside.

Add the second tablespoon olive oil to the same pan and cook the onion, garlic, and green chilies over moderate heat until they have softened.

Add the cumin, oregano, and cayenne pepper to the pan. Tip in the cannellini beans and return the chicken pieces to the pan. At this time, pour in the chicken broth.