White Chili with Almond Flour Crackers

Prep Time: 20 min

Cook Time: 40 min

Total Time: 60 min

Yield: 6 servings

Ingredients

2 tbsp olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 jalapeno, seeds scraped out and diced
1 poblano pepper, seeds scraped out and diced
2 lb chicken breast, cut into cubes
2 (7 oz) cans diced green chilies, drained
32 oz chicken bone broth
2 tbsp gluten-free flour
2 (12 oz) cans cannellini beans, drained and rinsed
1 tsp cumin
½ tsp coriander
½ tsp paprika
½ tsp dried oregano
½ tsp black pepper salt to taste

Garnishes: 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers, lime, cilantro, radishes, and avocado

Instructions

HEAT olive oil in a large pot over medium-low heat.

ADD onion, garlic, jalapeno, and poblano pepper, and sauté until slightly caramelized about 10-15 minutes.

ADD chicken breast and cook until no longer pink on the inside.

STIR in gluten-free flour and cook until it turns a golden color, about 5 minutes.

ADD the beans, canned chilies, chicken bone broth, and spices, and bring to a boil.

REDUCE the heat to low and simmer, stirring occasionally, until slightly thickened, about 20-30 minutes.

SEASON with salt and pepper to taste.

SERVE with Simple Mills Fine Ground Sea Salt Almond Flour Crackers and assorted toppings.

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