Kelli's Gluten Free Kitchen

A friend of mine recently made this recipe for my family.  When cooking for us, she looks for naturally gluten-free recipes.  We loved this so much, we have already made this 5 times in January.  The recipe doubles or triples well and can be froze.

GF White Chili

1 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes

1 small onion, chopped
1 1/2 tsp garlic powder
2 can great northern beans, rinsed and drained
2 (4 oz) cans chopped green chillies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
14 oz water
4 tsp Orrington Farms Broth Base and Seasoning Chicken Flavored
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 cup whipping cream
8 oz sour cream

Saute chicken in oil with garlic powder and onion until the chicken is no longer pink.

(OPTIONAL Crock-pot Cooking:  At this point, you could transfer to a crock-pot with remaining ingredients except whipping cream and sour cream.  Cook on low for 4+ hours and add the whipping cream and sour cream right before serving.)

Add beans, chillies, spices, water, and broth base to cooked chicken and simmer for 30 minutes.

Remove from heat and stir in whipping cream and sour cream.  Serve and enjoy.