Friday, March 9, 2012
White Chicken Chili
3 cooked chicken breasts, diced
4 cups cooked white beans
1 box diced tomatoes (we used boxed to avoid the BPA)
4 cups low sodium, organic chicken broth
1 med onion, chopped
1/2 med bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1 Tbsp chili powder
3 tsp ground cumin
2 tsp dried oregano
salt and cayenne pepper to taste
optional: serve with shredded Monterrey Jack cheese and tortilla chips
1. In large soup pot, saute onions, peppers, garlic until soft. Add chicken, beans, tomatoes, and broth.
2. Stir in chili powder, cumin, oregano, salt and cayenne as desired.
3. Simmer about 20-30 min.
*caveat: Make sure your seasonings and broth is gluten free if you are on a gluten free diet. These can contain hidden sources of small amounts of gluten.