Another tasty meal made with a store bought Rotisserie Chicken! Who needs to ever cook a chicken again?
I used a little of this recipe and a little of that recipe, to make, what I think, is a very easy but tasty chili. We ate half and put the rest in the freezer for one of those…’if I have to cook I’m going to kill someone’ nights. You have those right?
I used a mixture of fresh Poblano and canned roasted chili’s. Semi homemade I guess you could call this. You could add a Jalepeno or Anaheim chili. Just depends on the level of heat you want. I like mine medium- low so Poblano’s are perfect and I love the color!
I served this with baked corn bread (from a box ’cause I like me some Jiffy Corn Bread!).
Will be making this again and again!
Another favorite south of the border soup! Tortilla Soup
White Chicken Chili
- 2 ounce cans white beans 14.5-
- 1 tablespoon canola oil
- 1 medium poblano peppers chopped
- 1 6 oz can chopped roasted Chili's
- 1 large onion chopped
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream and grated cheese for topping
Drain and rinse the canned white beans. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, and lime wedges