Chicken and Bean Chili
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion, coarsely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon ground cumin
- 1 teaspoon onion salt
- 1⁄8 teaspoon cayenne or 1⁄8 teaspoon ground red pepper, more to taste
- 1⁄4 teaspoon dried cilantro
- 1⁄2 teaspoon oregano (I use Mexican oregano )
- 1 rotisserie-cooked chicken, shredded (4 cups)
- 2 (15 ounce) cans great northern beans, drained, rinsed
- 2 (4 1/2ounce) cans diced green chilies, undrained
- 1 (15 ounce) can pinto beans (Ranch Style with jalapeno, drained) (optional)
- 3 cups chicken broth (from 32-oz carton)
- 1 cup water
- 1 -2 tablespoon salsa verde (Green Salsa) (optional)
- 1 dash paprika
- 1 dash dried cilantro
- 1 tablespoon dried onion
- 1⁄3 cup cornstarch (optional)
- 3 tablespoons water (for slurry) (optional)
Garnish
- chopped onion
- chopped fresh cilantro, if desired
Directions
- Using a sautee pan, heat oil over medium-high heat. Add onions and garlic; cook 3 or 4 minutes, stirring frequently, until onions are softened. Add butter and continue to cook.
- Stir in cumin, salt, red pepper, oregano. Cook 6 to 7 minutes.
- While that's cooking, pour chicken broth, water, chilis,into crockpot. Stir in beans. add onion garlic mixture.(add salsa if using).
- Shred Chicken breast and some dark meat from Rotiserre chicken removing skin. (4 cups).
- Add chicken to crockpot, mix to combine.
- top with a dash or two of paprika, dried onion flakes and dried cilantro leaves.
- Let it simmer (I set my crockpot on the lowest setting) for an hour or so. (add 3 Tbs of water to 1/3 cup cornstarch - add to soup about 10 minutes before serving).
- Run the kids to practice or have a cocktail. When you're ready for a hearty meal, just serve!
- (I serve this chili over left over spanish rice that I freeze) Mmmm!
- Enjoy. ~V.
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