Skinny White Chicken Chili

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 (or 1/2 large white or yellow onion, small
  • 1/4 cup Cilantro, fresh
  • 1 1/4 cups Corn, frozen canned
  • 3 Garlic cloves
  • 2 (4.5-ounce cans Green chilies
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Red chili flakes
  • 2 (15-ounce cans White beans, reduced sodium

• Canned Goods

  • 3 1/2 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 3 tbsp Gluten free flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1/2 cup Dairy-free milk or any preferred milk product

Found on kimscravings.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small (or ½ large) white or yellow onion, finely diced
• 3 garlic cloves, minced
• 2 (4.5-ounce) cans diced green chilies (get mild, if you dont like spicy)
• 3 tablespoons gluten-free flour (any kind, I used Bobs Red Mill gluten-free baking flour)
• 3½ cups low sodium chicken broth
• ½ cup dairy-free milk or any preferred milk product
• 3 cups cooked, shredded or chopped chicken
• 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
• 1¼ cups frozen corn or canned (drained)
• 1 tablespoon lime juice
• 1 tablespoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon red chili flakes
• ¼ teaspoon cayenne pepper (optional, dont use if you dont like spicy)
• ¼ cup chopped fresh cilantro
• For serving: fresh lime wedges, jalapeno slices, avocado slices, dairy-free yogurt, dairy-free shredded cheese and back to Nature Crackers

Directions

• To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
• Add the onion and sauté, stirring occasionally for about 3 minutes. Stir in garlic, green chilies, and flour and continue to cook for about 2 minutes more and until flour is soaking into mixture.
• Add the chicken broth, milk, chicken, beans, corn, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
• Lower heat and allow chili to simmer gently for about 10 minutes.
• Stir in cilantro and taste. Add more salt or other seasonings, as desired.
• Ladle chili into bowls, and optionally garnish with crackers, avocado, cheese and/or yogurt. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Nutrition