Gluten-Free White Bean Chicken Chili

This evening we are going to my youngest sister's house to have our family Christmas.  I volunteered to bring a chicken chili.  One of my coworkers brought this to school in November and I really enjoyed it.  She used McCormick's seasoning which I later found out had gluten in it.  Anymore, I can tolerate a "tad" bit of gluten so I was okay.

However, rather than chancing things, I went on a search to find a recipe that was gluten-free.

Here's my version of White Bean Chicken Chili:

2 T. oil

1 large onion, chopped

4 large garlic cloves (I used minced garlic from a jar)

1 T. ground cumin

1 t. dried oregano

1/2 t. tarragon

1/4 t. crushed red pepper

1 pound chicken (I boiled chicken breasts in boiling water, shredded and sauted with the onion)

3-15 oz. Bush's Cannellini beans (I doubled my recipe and also used 45 oz. Randall's Navy beans)

1 cup chicken broth

1 3 oz. can diced green chilis

1/2 c. cream (I used half and half)

grated cheddar cheese

Heat oil.  Saute onion, garlic, and spices for  5 minutes.  While sauteing, season chicken and add to pan.  Saute additional 5 minutes.

Drain beans, reserving 1/2 cup.  Add beans, chicken broth, chilis & reserved liquid.  Simmer 10 minutes.  Cook on low 30 minutes.  Served topped with grated cheese.  (I mixed my ingredients, refrigerated and then heated in the crock pot the next day.)