Ingredients
Units Scale
- 1 Tbsp. Avocado Oil
- 1–2 skinless boneless chicken breast, chopped small or cooked whole to shred (add 1–2 chicken breasts if they are smaller)
- 1/2 c chopped shallots or onion
- 3 garlic cloves, minced
- 1 (14.5 oz) can tomatoes, chopped and undrained (or ready-diced)
- 1 (7oz) jar salsa verde
- 1 (4.5 oz) can chopped green chilies, undrained
- 1/2 tsp. dried oregano
- 1/2 tsp. coriander
- 3/4 tsp. cumin
- 1–2 (16 oz) cans, white cannellini beans
- 1c chicken broth Or NO Chicken Broth has more flavor
- 1/4 tsp. pepper to taste
Instructions
- Add oil into a medium large Dutch Oven pot and place over medium heat until hot.
- Add chicken and saute 3-5 minutes until done . Remove chicken and set aside.
- Add garlic and shallots to pan. Saute 2 minutes or until tender. Add oregano, coriander and cumin. Sauté 1 minute until fragrant.
- Stir in tomatoes and broth, salsa and chilis.
- Bring to a boil; reduce heat and simmer 20 minutes.
- Add chicken and beans; cook 5 minutes or until heated.
- Stir in pepper. If too thick, add more chicken broth.
Notes
Toppings
- grated cheese
- diced white or red onions
- avocado
- sour cream DF Kite Hill
- Corn Chips
Any or all of the above can be added to the top of the chili.
For those who have Peg’s Damn Good Gluten Free cookbook, there is both her traditional chili and cornbread recipe
- Prep Time: 10 mins
- Cook Time: 25 mins