White Bean Chicken Chili

Brrr!  Need a nice hot bowl of one of my all time favorite soups on a cold day?  This dish has great flavor and is very allergy friendly! 

Ingredients

Extra virgin olive oil

1 lb. rotisserie or baked chicken, cut in bite-sized pieces

¼ cup gluten free or all purpose flour

1 large onion, chopped

¼ cup red pepper, diced

¼ cup green pepper, diced

3 cups chicken broth

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon cumin

½ teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon sea salt

4 cans (14 oz) cannelloni beans, drained

Directions

On medium heat, coat the bottom of a large dutch oven with EVOO (approximately 4 tablespoons) and stir in flour to create a roux. Add onion, peppers and chicken broth. Lower heat and cook five minutes or until mixture begins to thicken, then stir in spices. Cook another five minutes, then add beans and chicken. Simmer for 10 – 15 minutes or until onions and peppers are tender. Garnish with cheese, chives, diced avocado and tortilla chips.