Quick Chicken Chili is a flavorful and satisfying dish that can be prepared in a short amount of time. It combines tender pieces of rotisserie chicken with aromatic spices and hearty white beans.
In a Dutch oven, heat vegetable oil over medium-high heat. Add diced onions and cook until they become tender and translucent. This will take around 4 to 5 minutes. Stir in ground cumin, dried oregano, and minced garlic, and cook for an additional minute to release their flavors.
Next, add the chopped rotisserie chicken and diced mild green chiles to the pot. Pour in the lower-salt chicken broth and one can of drained white beans. Bring the mixture to a simmer and then reduce the heat to low. Allow the flavors to meld together by simmering the chili partially covered for about 20 minutes, stirring occasionally.
While the chili is simmering, take the remaining can of white beans and purée them in a food processor. This will give the chili a thicker and creamier consistency. Stir the puréed beans into the chicken mixture along with the frozen corn. Continue to simmer for an additional 5 minutes to blend the flavors.
Once the chili is ready, serve it in bowls and enjoy the warm and comforting flavors. It’s a quick and delicious meal option that is perfect for busy weeknights or when you’re craving a satisfying bowl of chili.
SERVES: 6 t o 8
INGREDIENTS:
- 2 Tbs. vegetable oil
- 1 large onion, cut into medium dice
- 2 Tbs. ground cumin
- 2 tsp. dried oregano
- 3 medium cloves garlic, minced
- 1 3 1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
- 1 jar or can (about 4 oz.) diced mild green chiles, drained
- 1 quart lower-salt chicken broth
- 2 15.5-oz. cans white beans, drained
- 1 cup frozen corn
INSTRUCTIONS:
- Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
- Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 590 CALORIES | 69G PROTEIN | 32G CARB | 20G TOTAL FAT | 5G SAT FAT |
7G MONO FAT | 5G POLY FAT | 175MG CHOL | 270MG SODIUM | 7G FIBER
NOTE:
- Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.
- Serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.
