White Chili

Ingredients

• •2 tablespoons olive oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •1 pound boneless chicken breasts, cubed
• •4 cups chicken broth (gluten-free)
• •2 cans (15 ounces each) great northern beans, drained and rinsed
• •1 can (4 ounces) diced green chiles
• •1 teaspoon ground cumin
• •1 teaspoon dried oregano
• •1 cup heavy cream
• •to taste Salt and pepper
• •¼ cup fresh cilantro, chopped

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute.
2. 2Add cubed chicken breasts and cook until no longer pink, about 5-7 minutes.
3. 3Pour in chicken broth and bring to a boil. Add drained beans and diced green chiles.
4. 4Stir in cumin and oregano. Reduce heat and simmer for 15 minutes.
5. 5Lower heat to medium-low and stir in heavy cream. Simmer for 5-10 minutes without boiling.
6. 6Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.

💡 White chili should simmer gently after dairy is added; a hard boil can split cream or cheese and make the broth grainy.

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