Gluten Free White Chicken Chili - cooking recipe
Ingredients
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6 chicken thighs, boneless, skinless and cut into bite-size pieces
2 tablespoons olive oil
3 garlic cloves
1 1/2 tablespoons chili powder
1 tablespoon oregano
1 (7 ounce) can medium salsa (ethnic foods aisle in grocery store)
1 (7 ounce) can diced green chili peppers
1 (7 ounce) can sliced jalapeno peppers
salt, to taste
1 small onion
2 stalks celery
1/2 green pepper
4 medium tomatillos, cored and diced
3 (15 ounce) cans great northern beans, with liquid
shredded cheddar cheese (optional)
Preparation
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In food processor, chop onion, garlic, celery, green pepper, jalapenos (can chop all together).
Heat large skillet over medium heat, add oil, and contents of food processor and stir for 2 minutes.
Add chicken to pan and cook through.
Add 1 1/2 cans beans with liquid, and food process remaining beans and add to pot.
Stir well and add remaining ingredients.
When pot comes to a boil, reduce heat and simmer for 1 hour.
Salt to taste.
Garnish with shredded cheddar cheese if desired.
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