White Bean Chili with Chicken

Start with white beans, green chiles and chicken… then top with Colby Jack cheese, green onion and corn chips. Now you have a gluten free family favorite!  ♥

2 T. butter
4 cloves of garlic, minced
3/4 c. diced onion
1 7 oz. can of chopped green chiles
1 t. ground cumin
1 t. dried oregano
1/2 t. ground black pepper
4 cups gluten free chicken stock
2 cups of cubed cooked chicken
1 can of Navy beans, or Great Northern beans, rinsed
1 can of sweet corn, drained
Kosher salt to taste

Toppings:
Colby Jack cheese shreds
Green onion slices
Sour cream
Corn chips
Lime juice

In a large pot, melt the butter over medium heat. Add garlic and onion and sauté until tender, about 5 minutes. Add green chiles, cumin, oregano and black pepper, and cook for about 2 minutes. Add chicken stock, cubed chicken, beans and corn. Add salt to taste. Bring to a simmer, then cover and reduce heat to medium low. Cook, stirring occasionally, for about 1 hour. Add desired toppings and serve immediately. Makes 6 cups or about 4 servings.