Author adapted by Angela Litzinger from all recipes.com
Ingredients
3Tolive oil
2poundschopped chicken meator same amount uncooked, chopped
2onionchopped
4clovesgarlicminced (or 6 cloves of ROASTED garlic. Yum!)
4cupsgluten free chicken broth or stock
218.75 ounce cans tomatillos, drained and chopped
216 ounce cans diced tomatoes
27 ounce cans diced green chiles
1teaspoondried oregano
1teaspoonground coriander
1/2teaspoonground cumin
415 ounce cans white beans (drained and rinsed)
10oz.frozen corn
salt to taste
ground black pepper to taste
Instructions
Heat oil. Sauté onion until softened.
Put every thing into 6 quart crockpot. Cook on low for 6-8 hours. If using uncooked chicken, check the chicken is cooked through. Stir before serving.
Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.
To freeze uncooked: After sautéing onion, put all ingredients into a gallon sized freezer bag and mix. Remove as much air as possible, seal, label and freeze.
To serve from uncooked: Thaw. Pour into a 6 quart slow cooker. Cover and cook on low for 6-8 hours.
To freeze after cooking: After chili is cooked, allow to cool. Package in a gallon sized freezer bag or in individual lunch sized containers. Remove as much air as possible, label and freeze.
To serve after cooking: Thaw. Warm until heated through.