White Bean Chicken Chili
White chicken chili offers a way to use inexpensive ingredients, leftover chicken, and vibrant flavors for a cozy, easy chili recipe that is a little different from more traditional chili recipes. This white bean chicken chili is a quick meal idea that is also gluten free, grain free, GAPS diet adaptable, and gut friendly.
Equipment
- 5 quart or larger soup pot
Ingredients
- 4-6 C cooked chicken
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2-4 stalks celery, chopped
- 1-3 jalapeños, chopped
- 4-5 cloves garlic, minced (about 1 T)
- 4 C navy beans, cooked (2-3 cans-- can use Great Northern beans)
- 2 T cooking fat
- 2 T dried oregano
- 2 tsp ground cumin
- salt and pepper to taste
- toppings-- cheese, sour cream, guacamole, avocado slices, chopped cilantro, sliced green or other onions, salsa, etc.
Instructions
- Melt fat in soup pot over medium heat. Add onion, peppers, garlic, and celery. Cook until soft.
- Stir oregano and cumin into the veggies in the pot. Add chicken stock or broth and chicken. Bring to a simmer and allow to simmer for 15-20 minutes for the flavors to develop.
- Adjust the salt, pepper, and other seasonings to your taste.
- Serve plain or with toppings.