White Chicken Chili

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces (or to save time use Rotissery Chicken)
3/4 teaspoon salt, divided
1/2 cup vertically sliced onion
2 teaspoons minced fresh garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
3 cups no-salt-added canned cannellini beans, rinsed and drained (2 cans)
1 cup water
1 jalapeno, diced
1 cup chicken broth
1/4 cup cilantro leaves
1 lime, cut into 8 wedges

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Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 4 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, chilies, and broth; bring to a boil.
2. Mash 1 cup beans in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.

Credit: Katie’s Kitchen

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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