White Chili with Chicken ( and mushrooms!

• Gluten free

• Meat

  • 1 lb Chicken, cooked

• Produce

  • 8 oz Button or crimini mushrooms
  • 2 tsp Coriander, ground
  • 1 tbsp Garlic
  • 2 4 oz cans Green chiles, fire roasted
  • 2 cans Navy beans
  • 2 cups Onion or 1 large yellow onion, frozen

• Canned Goods

  • 32 oz Chicken broth/stock

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on chefintheburbs.com

Description

Ingredients

• 1 tablespoon oil of choice
• 2 cups frozen diced onion or 1 large yellow onion, diced
• 8 oz button or crimini mushrooms, quartered
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 32 oz chicken broth/stock
• 2 4 oz cans fire roasted diced green chiles
• 2 cans navy beans, drained and rinsed, or other white bean
• 1 pound cooked chicken, shredded or diced
• Optional Toppings: shredded cheese or queso fresco, cilantro, tortilla strips, sour cream or greek yogurt, green onion, diced tomatoes

Directions

• Heat oil in a Dutch oven over medium high heat.
• Add onion and sauté until translucent.
• Add mushrooms and sauté for five minutes or until starting to brown.
• Add garlic, cumin, coriander and salt. Sauté a minute or until aromatic.
• Add broth, green chiles and beans. Bring to boil, reduce heat and simmer for 10 minutes.
• Add chicken and simmer until heated through about five minutes.