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Easy Chicken Chili

Updated: Jan 31

In just 35 minutes, including prep time, you can transform simple ingredients into a comforting bowl of chili that's sure to be a hit with family and friends. The beauty of this recipe lies in its minimalistic approach - requiring only basic cooking equipment, making it a perfect choice for both kitchen novices and seasoned cooks alike.





Whether you're snuggling up on a brisk winter night or looking for a quick and satisfying meal, this Easy Chicken Chili is your go-to recipe for a delicious, no-fuss dining experience. Let's get cooking and make those cold-weather meals something to look forward to!


Prep Time: 15 Minutes

Cook Time: 20 Minutes


Ingredients:

  • 4 cups shredded rotisserie chicken

  • 1 ½ cups yellow onion, diced small

  • ½ cup poblano chili, diced small

  • 3 cloves garlic, minced

  • 1 teaspoon chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano leaves

  • 1 teaspoon kosher salt (optional)

  • ½ teaspoon ground black pepper

  • ½ teaspoon cayenne pepper (optional if you like spicy)

  • 2 - 15 oz cans no salt added or low sodium great northern white beans, drained and rinsed

  • 5 cups low or reduced-sodium chicken broth

  • 2 - 4 oz cans fire-roasted green chilies, un-drained juice of 1 lime

  • 2 Tablespoons olive oil


Optional Toppings:

  • Shredded cheddar cheese

  • Sour cream

  • Green onions

  • Cilantro


 


Directions:

  1. Shred chicken into bite-sized chunks and set aside. You can use only the breasts or white and dark meat.

  2. In a large pot oven over medium high heat add a couple tablespoons of olive oil. Saute diced onion, diced poblano chili, and garlic until tender, about 5 minutes.

  3. Add chili powder, cumin, oregano, salt (if using), and pepper and stir to release the flavor of the spices. Add green chilies and cook for just 30 seconds, stirring.

  4. Add chicken broth and bring the mixture to a simmer.

  5. Meanwhile in a blender or food processor, puree one cup of white beans with a cup of the hot soup (ladled carefully from the pot.) Once the beans and broth are smooth, return the mixture to the pot. This adds creaminess and slightly thickens the chili.

  6. Add in the remaining white beans and chicken and bring to a simmer cooking until chicken and beans are heated through and flavors combined, 10 minutes.

  7. Finish by stirring in the juice of one lime.






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