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Gluten-Free White Chicken Chili

Gluten Free Inspired
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Ingredients
  

  • 2 large chicken breasts
  • 15 oz can of Cannellini Beans, drained and rinsed
  • 1/2 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 4 oz can of diced green chiles
  • 1 fresh jalapeño, diced (optional)
  • 3 cups chicken broth
  • 1/2 small limed, juiced
  • 1 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup almond milk (or milk of your choice)
  • 1 tablespoon gluten-free flour
  • Toppings: sliced avocado, tortilla chips, white cheddar cheese, chopped cilantro, sour cream, green hot sauce

Instructions
 

  • Combine all the ingredients (except almond milk and flour) into a 6-quart crockpot. Stir the ingredients until they are mixed together well and cover the crockpot with the lid. Cook on low for 4-5 hours, or until you can shred the chicken easily.
  • Carefully shred the chicken in the crockpot using two forks.
  • In a small bowl, make a slurry by whisking together almond milk and flour. Stir the mixture into the crockpot and turn the crockpot on high for 20 minutes to thicken the chili.
  • Scoop the chili into bowls and add your desired toppings.
Tried this recipe?Let us know how it was!