Low-Carb White Chicken Chili Recipe

Make sure to serve with my tasty gluten-free cornbread or a side of corn chips.

Author: Kelly the Kitchen Kop

About 2 pounds chicken cut in pieces – cooked or uncooked
About 4 cups chicken stock I now know how quick and simple pressure cooker brothis so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
2 cans Great Northern beans don't drain
2 cans of organic tomatoes with green chilis or use plain tomatoes and chop up 2 jalapeño peppers.
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper if you like it spicy
Half or whole onion chopped (however much you like)
A few cloves of minced garlic again, to your taste
Shredded cheese for the top we use Monterey Jack or organic cheddar

Simmer all ingredients over low heat for an hour or two. When serving, sprinkle a generous amount of shredded cheese on the top of each bowl.