White Chicken Chili GF

INGREDIENTS

Main Soup Ingredients

• 2.5 lbs Boneless, Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 8 oz Cans Diced Green Chilies
• 1 Very large Yellow Onion (diced)
• 1 Tbl Garlic (minced)
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/4 tsp White Pepper
• 1 Tbl Coarse Real Salt
• 2 Cups Chicken Broth
• 1 Cup Coconut Milk (or regular milk)

Optional Thickening Ingredients

• 1/4 Cup Arrowroot Starch (or cornstarch)
• 1/2 Cup Water

Optional Toppings

• 1/3 Cup Cilantro (chopped)
• Sour Cream
• Tortilla Chips or Corn Chips
• Lime Juice

INSTRUCTIONS

1. Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

Instant Pot Directions

1. Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure).
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot.
4. Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

https://glutenfreedaddy.com/slow-cooker-clean-eating-white-chicken-chili-recipe/

white bean chicken chili

3 chicken breasts
1 can rotel
1 can corn
1 can cream of chicken soup
1 can (14 oz) broth
1 can white beans
1 can chili pinto beans
salt
cumin
chili powder

Cook on high 8 hrs in crock pot
Shred chicken once done cooking and top with mexican cheese

from my friend toni jones

Crock Pot White Chicken Chili

INGREDIENTS
1 1⁄4lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (or salt, chili powder, cumin)
1 (4 1/2 ounce) can of chopped green chilies or 1 can rotel
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
EXTRAS (optional)
1 chopped onion, (layered under chicken in crock pot)
1 can yellow corn, drained
1 can diced tomatoes, drained

TOPPINGS
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro
tortilla chips

DIRECTIONS Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.