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Name: Quick Chicken Chili
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Tbs. vegetable oil; 1 large onion cut into medium dice; 2 Tbs. ground cumin; 2 tsp. dried oregano; 3 medium cloves garlic minced; 3 1/2 pound store-bought rotisserie chicken meat removed and chopped; 1 jar or can (4 ounce) Mild green chiles drained; 1 quart lower-salt chicken broth; 2 15 1/2 ounce Cans white beans; 1 cup frozen corn

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INGREDIENTS

2 Tbs. vegetable oil
1 large onion ; cut into medium dice
2 Tbs. ground cumin
2 tsp. dried oregano
3 medium cloves garlic ; minced
3 1/2 pound store-bought rotisserie chicken ; meat removed and chopped
1 jar or can (4 ounce) Mild green chiles ; drained
1 quart lower-salt chicken broth
2 15 1/2 ounce Cans white beans
1 cup frozen corn

INSTRUCTIONS

Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.

Add the onion and cook, stirring, until tender, 4 to 5 minutes.

Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.

Stir in the chicken and chiles and then add the broth and 1 can of beans.

Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, abaout 20 minutes.

Meanwhile, puree the remaining can of beans in a food processor. Stir the pureed beans into the chicken mixture along with the corn.

Continue to simmer to blend the flavors, about 5 minutes longer.

Ladle into bowls & serve.

NOTES

Serves six to eight.

Serve the chili with tortilla chips, shredded sharp cheese, thinly sliced scallions, cliantro leaves, sliced jalapenos, sour cream, guacamole, salsa, lime wedges.

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Quick Chicken Chili

2 Tbs. vegetable oil
1 large onion cut into medium dice
2 Tbs. ground cumin
2 tsp. dried oregano
3 medium cloves garlic minced
3 1/2 pound store-bought rotisserie chicken meat removed and chopped
1 jar or can (4 ounce) Mild green chiles drained
1 quart lower-salt chicken broth
2 15 1/2 ounce Cans white beans
1 cup frozen corn

Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.

Add the onion and cook, stirring, until tender, 4 to 5 minutes.

Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.

Stir in the chicken and chiles and then add the broth and 1 can of beans.

Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, abaout 20 minutes.

Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.

Continue to simmer to blend the flavors, about 5 minutes longer.

Ladle into bowls & serve.

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Nutrition

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Serving Size: 1 recipe (2863g)
Recipe Makes: 1

Calories: 367
Calories from Fat: 92 (25%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 2250.7mg		78 %
Potassium 1619.4mg		43 %
Total Carbohydrate 55.7g		16 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 47.9g
Protein 21.8g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 367

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