Keep your figure happy and your tummy satisfied with this healthy and filling Gluten Free White Bean Chicken Chili. Load it up with toppings for a meal in one bowl.
Did somebody say Cinco de Mayo???!
I sure hope not because that would mean that it’s already May, and May is NOT a happy month for me. It’s actually going to be quite a depressing next few weeks. So depressing that I’m contemplating just curling up in my bed, shutting my eyes, and not opening them until June…or July…or maybe even August.
Here is goes…
WAHHHHHHHHH! Insert all the sad face, crying emojis you can think of right here. I’m feeling all the feels right now. I am in complete denial that our little family will soon be saying goodbye to the greatest Hawaiian adventure of our lives.
Yes, I hated it here in the beginning. And yes, I knew we wouldn’t be here forever. But, I have learned to love island living, and we at least expected to be here a few more years. So basically I feel a little short changed here in paradise.
As regretful as we are to leave our “ohana” here in Oahu, this move will be another blessing for our family. Ben has accepted a position with his same company back in Phoenix. If there is any other place we would rather be than Hawaii, it would be back with our dear friends in Arizona.
We have spent almost our entire marriage living in neighboring suburbs of Phoenix, and we have had nothing but positive experiences. Sure, desert living is nothing like being minutes from the beach, but there is beauty to be found…you just have to search a little harder.
One thing I remember loving about Phoenix were the amazing skies. Literally, I have never seen skies like the ones in Phoenix. They have the most vibrant sunsets and the brightest, clearest blue skies that are absolutely breathtaking.
They also have the coolest monsoons. It may rain the majority of the days, off and on, here in Hawaii, but it literally downpours within seconds during monsoon season in Phoenix. Lightening fills the sky and thunder roars around you. It is completely exhilarating…as long as you’re not driving in the dark on the freeway. That’s another story. I thought the world was ending and we were all gonna die.
And then there is the food. Arizona and its food. Downright delicious.
You just can’t get Mexican food here in Hawaii like you can in Phoenix. In fact, the only place that has better Mexican food is Houston, where I was born and raised. I am a Tex-Mex girl all the way. But aside from Texas, Phoenix has my foodie heart when it comes to all things chilis and peppers.
So until I reunite with the Mexican grub in Phoenix, I will continue to make my own fabulous fiesta food here on the island, starting with this hearty and healthy Gluten Free White Bean Chicken Chili.
I guess I don’t really need to specify that it’s gluten free. Most chilis are. But, for those just going gluten free, I know how paranoid you can be wondering which, of all foods, has gluten. Typically, chili does not, especially a broth based chili like this white chicken chili.
I am in love with white chicken chilis. I would take the combo of cilantro, lime, and green chilis any day over a tomato based chili. Although, I do love both. There is just something about mixing those intense flavors with toppings like crispy tortilla chips, creamy sour cream, and smooth avocados that makes my heart pitter patter.
You can adjust the heat level of this soup by adding more or less jalapenos. Even though I love the flavor of jalapenos, I do not enjoy my mouth on fire. I also do not particularly love my children screaming at the dinner table, so I prefer this soup to be more on the mild side.
You can also adjust the amount of lime juice and honey. I’m one that LOVES a fresh squirt of lime on all my Mexican food: tacos, enchiladas, burritos, salads, you name it. Bring on the lime wedges! And the honey balances out the savory flavors of the soup. It’s my secret ingredient to take this soup over the edge of goodness.
So if you don’t already have your Cinco de Mayo party menu planned, surely add this to your list. Your guests will give you a well deserved, “AY CARAMBA!!!”
How do you celebrate Cinco de Mayo?
- 4 tablespoons olive oil, divided
- 1¼ pounds uncooked chicken breast tenders
- salt and pepper for seasoning
- 1 small onion, diced
- 1½ cups chopped celery (with leaves)
- 1 small jalapeno, seeded and diced
- 2 tomatillos, chopped
- 3 tablespoons lime juice
- ½ teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 small can diced green chilis (4 oz.)
- 1½ teaspoons cumin
- ½ teaspoon chili powder
- 1 teaspoon ground coriander
- ¼ teaspoon cinnamon
- 1 qt. chicken broth
- 1 tablespoon honey
- 2 cans great northern beans
- ¼ cup freshly chopped cilantro
- Lime wedges
- Toppings: shredded cheese, sour cream, cilantro, tortilla chips, pickled jalapenos
- Prepare veggies by chopping onion and celery. Remove seeds from jalapeno and dice into small pieces. Remove skin from tomatillos and dice. Mince the garlic and grate the ginger. Set all veggies aside.
- Heat 3 tablespoons of olive oil in a large pot over medium heat until hot enough that a drop of water sizzles. As oil is heating, generously season both sides of chicken tenders with salt and pepper. Once pan is hot, arrange tenders in an even layer and cook for 2-3 minutes on each side until no longer pink in the center. You may need to do this in two batches to fit in the pot. Remove chicken and set aside.
- Add additional tablespoon of olive oil to the pot. Add diced onion, chopped celery, jalapeno, and tomatillos. Generously season with a few shakes of salt and pepper. Stir to coat. Cook for 5 minutes, stirring occasionally.
- Add lime juice, grated ginger, minced garlic, can of diced green chilis, cumin, chili powder, coriander, and cinnamon. Cook for an additional 4-5 minutes until most liquid is reduced and veggies are tender.
- Add chicken broth, honey, and great northern beans (with liquid from the can). Bring liquid to a boil. Reduce heat to simmering. Chop cooked chicken into bite sized pieces and add it to the soup. Simmer, uncovered, for 30 minutes. Add chopped cilantro right before serving.
- Season to taste and serve immediately with desired toppings. Squeeze extra lime juice in each bowl for additional flavor.