21 Day Fix White Chicken Chili
drained and rinsed
can chopped green chiles
1 – 2
minced (using 1 made for a chili with a kick)
gluten-free chicken broth
juice of 1/2 lime
milk unsweetened almond or cow’s milk
Tablespoon gluten-free flour
Toppings: hot sauce, lime wedges, cheddar cheese, greek yogurt [mix this in for creamy YUMMYNESS], chopped cilantro
Combine all ingredients except gluten-free flour and milk into a 6-quart crock pot then stir to combine.
Cover and cook on low for 4 hours.
Remove chicken then shred and place in the refrigerator.
Whisk together flour and milk in a small dish then drizzle into chili and stir to combine.
Cover then cook on high for 30 minutes.
Stir shredded chicken back into chili, and serve with toppings.
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