White Chicken Chili

I add in Red Pepper and Celery to this recipe along with Green Chilis. Also, it's been adapted to be Dairy and Gluten Free.

2 lbs. Chicken Breasts, cut into ¾" pieces

1-½ tsps. Cumin, ground

1-½ tsps. Chili Powder

1-½ tsps. Kosher Salt

¾ tsp. Ground Black Pepper

2 Tbls. Vegan Margarine

2 Tbls. Coconut Oil

¾ cup Yellow Onions, diced ¼"

1 Tbl. Garlic, minced

½ cup Green Poblano Chiles, roasted, peeled, seeds removed, diced ¼"

One Red Pepper

One Cup Celery

½ cup Gluten Free Flour or Tapioca Starch

1 qt. Chicken Stock*

2 Tbls. Salsa Verde*

1-½ tsps. Chili Garlic Paste*

1-½ tsps. Chipotle Tabasco®*

¾ tsp. Oregano, dried

¾ tsp. Brown Sugar

¼ tsp. Cumin, ground

2 cups Canned White Beans, rinsed & drained

3 Tbls. Sour Cream (Vegan, Tofutti)

2 cups White Rice, cooked

¼ cup Pico de Gallo*

¼ cup Green Onions, chopped ¼”

Note: Ingredients may have been altered from the original.

Directions at thecheesecakefactory.com

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