Gluten Free, Dairy Free White Chicken Chili

2 tbsp country crock plant butter

1 to 2 tbsp diced jalapeno

1 small onion, diced

1 to 2 clove garlic minced

salt

pepper

32 oz chicken broth

1 tbsp tapioca or arrowroot starch

1½ to 2 c rotisserie chicken meat chopped

2 cans navy beans

⅓ c Tofutti brand or other dairy free sour cream

In the bottom of a large pot, melt butter

Add salt and pepper to taste.

Sautee onion, garlic, celery and jalapeno until crisp tender

Sprinkle tapioca starch over sauteed vegetables and stir to create slurry

Slowly add chicken broth, stirring continuously.

Add chicken, navy beans and tofutti.

Stir until Tofutti is melted.

Stir occasionally for 20 to 30 min.

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