Gluten Free Chicken Chili
One thing about living in the southwest, we do like our spicy foods. This chili takes advantage of fast cooking chicken so this hearty dish can be ready in about 30 minutes. Hurray for easy family meals.
4oz. can of diced green chilies
1 Tbs. olive oil
1 Tbs. butter
1 lb. boneless chicken breast, cut into cubes
1 large onion, diced
1 Tbs. minced garlic (I use the fresh jarred kind)
2 tsp. ground cumin
3 tsp. Italian spice blend
1 tsp. salt and pepper
3 cups chicken broth
1 cup of diced red potatoes
1 can white hominy, drained
1 can pinto beans, drained
Sauté the chicken in the olive oil in a large sauce pot on medium high heat. Cook for 4 to 5 minutes stirring to brown on all sides.
Toss in the onion and cook for 3 minutes. Stir in the garlic and seasonings and cook for 1 minute.
Pour everything into a large bowl and set aside.
Place the pot back on the stove and add the broth and potatoes. Bring to a simmer and cook for 10 minutes. Pour in the drained hominy, beans and the chicken and simmer for 3 to 4 minutes so everything is piping hot.
Serve with slices of avocado and dollops of sour cream on top.
You can also take gluten free tortilla chips and crush some into the bottom of each serving bowl. Ladle the hot chili on top and then top with sour cream and cheese. Really yummy this way too, almost like a Mexican tortilla soup.
Good, easy and friendly on your wallet. What more could you ask for… well, chocolate would be nice.