Gluten-Free Recipe of the Month
White Chicken Chili
This is quick and easy recipe to throw in a slow cooker on cold winter days. The leftovers are even better, especially when served with corn tortilla chips. Just be sure to check that all ingredients are gluten-free as this can vary from brand to brand.
5 cups chopped, cooked chicken (can also use a rotisserie chicken, just make sure it is gluten-free)
3 (15 oz.) cans Great Northern Beans, drained
1 (32 oz.) box chicken broth
1 (16 oz.) jar mild salsa
1 cup frozen corn
2 tsp ground cumin
Garnish: cheddar cheese, sour cream, cilantro, jalapenos, avocado
In a 6 qt. slow cooker, combine chicken, beans, broth, salsa, corn and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low and simmer for 2 hours, stirring occasionally. Serve with gluten free cornbread or corn tortilla chips and garnish with cheddar cheese, sour cream cilantro, jalapeno, and avocado, if desired.