White Chicken Chili

Gluten-Free White Chicken Chili from February/March 2009 Living Without Magazine by Rebecca Reilly.

Makes 8 cups

Here's a tasty way to enjoy leftover chicken or turkey. For vegetarian chili, substitute vegetable broth for the chicken broth; omit the poultry and add two additional cans of beans.

ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 cup minced onions
1 green pepper, diced
2 teaspoons chili powder
1 tablespoon ground cumin
1 1/2 cups diced zucchini
1 1/2 cups frozen corn
1 1/2 cups diced yellow squash
1/4 cup fresh cilantro
1/2 teaspoon salt
12 grinds black pepper or to taste
1 teaspoon oregano
1 cup diced canned tomatillos or green salsa
1 (15-ounce) can white beans, drained and rinsed
2 cups gluten-free chicken broth
2 pounds shredded or diced cooked chicken or turkey

steps

1. Heat olive oil in large pot and saute garlic, onion and pepper until onion is translucent.
2. Toss in chili powder and stir for 1 minute.
3. Add remaining ingredients, except chicken or turkey, and cook until zucchini and yellow squash are tender. 
4. Stir in chicken or turkey and let mixture simmer for 5 minutes.
5. Adjust seasonings to taste. Serve hot. 

TIP: You can use ground or diced raw chicken or turkey. Add uncooked meat to the pot once onions are translucent and saute meat until it's cooked.

*Cate's notes: I used salsa verde because I could not find canned tomatillas. I also added more chicken and needed more broth.