White Chicken Chili
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 tbsp ghee or coconut oil
  • 2 cloves garlic, minced
  • 1 shallot or ½ an onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow squash, diced
  • 1 (4 oz) can of diced green chilis
  • 4 cups chicken, cooked and shredded
  • 1 can white beans, rinsed and drained (omit for paleo/Whole30)
  • 1½ tsp cumin
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1 tbsp arrowroot flour
  • ¼ cup non-dairy milk of choice
  • 4 cups of gluten free chicken broth, low sodium
Instructions
  1. In a large pot, heat oil over medium high heat. Add garlic, onions, jalapeño and green bell pepper and saute for 5 minutes or until onions have become translucent.
  2. Add in diced yellow squash and saute for another minute.
  3. Pour in diced green chilies, chicken broth, and add all the seasonings: salt, cumin, chili powder, cayenne pepper and oregano.
  4. Mix together, cover and simmer for 30 minutes.
  5. Add shredded chicken and white beans and cook uncovered for another 15 minutes.
  6. Combine arrowroot flour with non-dairy milk and mix well. Add mixture into the soup and boil for 1-2 minutes or until soup thickens.
  7. Topping ideas: fresh lime juice, cilantro, diced avocado, diced jalapeño, tortilla strips
Recipe by Mycah Hunter at https://mycahhunter.com/2018/01/14/white-chicken-chili-gluten-free-dairy-free/