A few weeks ago I shared the results of my experiment in using one rotisserie chicken to make three healthy meals for my family. The results were good enough (at least according to me!) to share the recipes individually, so I’m starting with this yummy dish.
This chili is packed with veggies and white beans in a flavorful broth. Even my soup-hating husband gave it two thumbs up.
Serve with a loaf of fresh bread or some tortilla chips. Adapted from: Slow Cooker Zesty White Chicken Chili
Easy Chicken & White Bean Chili
Time: 30 Minutes
2 tablespoons olive oil
1 small onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 (15 oz.) cans Great Northern beans, drained and washed
2 cups (approximately) rotisserie chicken, shredded
4 cups chicken broth (I used bouillon)
1 cup frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1 avocado, diced
1/4 cup chopped cilantro
salt & pepper, to taste
In a large pot or dutch oven, saute the garlic, onion and red pepper in the olive oil for about 5 minutes (or until they are beginning to soften). Add the broth, beans, chicken, corn, chili powder, cumin, and smoked paprika and bring to a boil. Reduce the heat and simmer for about 20 minutes.
Add salt and pepper to taste. Ladle into bowls and top with diced avocado and cilantro. Serve immediately with fresh bread or tortilla chips.