White Bean Chili

White Bean Chili

By Tara DeMaderios


2 chicken breasts, cubed

1 tsp oregano

1 tsp onion powder

1 tsp ground coriander

1 tsp salt

1 tsp pepper

2 tsp minced garlic

2-3 Tbsp olive oil

1 large yellow onion, diced

2 jalapenos, white parts & seeds removed, minced

2 Tbsp olive oil

3 cups chicken broth

1 can diced tomatoes

1 cup frozen corn

2 Tbsp chili powder

1 Tbsp cumin

3 Tbsp cornstarch mixed with a little water

3 cans white kidney beans, drained & rinsed

Garlic powder to taste

Salt and pepper to taste


In a large skillet, sauté the chicken, oregano, onion powder, coriander, salt, pepper, and garlic in olive oil until chicken is opaque. Make sure not to overcook as chicken will become tough. Remove from heat and set aside.

In the same skillet, sauté the onion and jalapenos in olive oil until soft.

Combine chicken, onion mixture, and remaining ingredients in a soup pot and cook until creamy and heated through. Serve with gluten free cornbread.

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