ROTISSERIE CHICKEN CHILI
Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!
Provided by Angela Boyles
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
- Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
- Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 39.5 g, Cholesterol 80.2 mg, Fat 18.6 g, Fiber 9.1 g, Protein 37.2 g, SaturatedFat 6.4 g, Sodium 899.5 mg, Sugar 3.2 g
WHITE CHICKEN CHILI
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. 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, crushed tortilla chips, and lime wedges.
WHITE CHILI W/ROTISSERIE CHICKEN
I threw this together one day when I wasn't in the mood to cook a chicken myself. I'd read a lot of white chili recipes to get ideas but this is what I like. I'm in the habit now of jotting things down as I create them so I can re-make them if they're really good. :)
Provided by finicky eater
Categories Chicken
Time 2h4m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
- add the garlic and cook another 3-4 minutes (don't let the garlic brown).
- turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde. add water for a thinner consistency, if desired. salt & pepper to taste.
- simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.
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