White Chicken Chili

Ingredients

• 1lb chicken breasts
• 15oz can great northern beans, drained and rinsed
• 4oz can chopped green chiles
• 1 - 2 jalapenos, minced (using 1 made for a mild chili)
• 1 shallot or 1/2 onion, chopped
• 2 cloves garlic, minced
• 1-1/2 teaspoons cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• big pinch dried oregano
• 2 cups gluten-free chicken broth
• juice of 1/2 small lime
• 1/4 cup milk unsweetened almond or cow's milk
• 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
• Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro

1. 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.