Servings:6 to 8
Need to save some time? Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.
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, about 20 minutes.
Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.
Serve the chili with any combination of the following:tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream,guacamole,red or green salsa, and lime wedges.
I make this recipe all the time - great use of rotisserie chicken.
伟大的秘诀。但是佤邦nt to let others know and some of the previous posters: it took me many years of cooking experience but you must not add liquid from canned beans. It won’t hurt you but rinsing the contents under cold water in a colander until all bubbles disappear will reduce gas that occurs when using these types of beans.
A week night winner! This is tasty and quick.
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