Cilantro Chicken Chili

Chicken Chili

This recipe is a part of Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday

I enjoy serving this gluten-free chicken chili recipe on cold rainy nights. Since it is currently summer as I write this, I opt for just rainy nights. This dish came to me when I was in a pinch for something to have late one evening when I discovered my kitchen was running rather low on ingredients. So with some minor staples, I was able to create healthy, gluten-free chicken chili!

This chicken chili recipe is based on threes, as you can see below. Everything practically calls for 3 cans, 3 cups or 3 something. It gives me an idea for a new title for the recipe. Any ideas?

Cilantro Chicken Chili

Recipe type: Soup

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 6

Ingredients

3 cans BPA-free diced tomatoes (no salt added)
 3 cups cooked pinto beans
3 cloves garlic, chopped
1 cup chopped onion
 1 cup water
2 TBSP. chili chili powder
 2 tsp. cumin
 1/8 tsp. cayenne pepper
1 tsp. himalayan salt (to taste)
1 bunch organic cilantro, chopped

Instructions

Boil the chicken breasts in a large pot of water until cooked through. Transfer drained chicken breasts to a plate, cover, and let cool.
Blend diced tomatoes into a sauce in a high powdered blender.
Transfer sauce to a pot.
Combine with beans, garlic, onion and water.
Cook on medium heat for 8 minutes while stirring.
Add chili powder, cumin, pepper and salt (add as much or as little of these spices–including salt–to suit your tastes).
Shred the cooked and cooled chicken breasts.
Add to the pot and simmer for about 10-15 minutes on low heat.
Add chopped cilantro to the pot at the last 5 minutes of cooking.
Turn off heat and let cool slightly.
Serve.