Chicken chili is a hearty and comforting dish that’s perfect for a cozy dinner or a gathering with friends and family. This recipe utilizes rotisserie chicken for convenience and combines it with a blend of beans, spices, and vegetables to create a flavorful and satisfying meal. Easy to prepare and even easier to enjoy, this chicken chili is a sure crowd-pleaser.
Ingredients:
- 1 can chicken broth
- 2 cups rotisserie chicken, shredded
- ½ cup white onion, chopped
- 1 can (15 oz) pinto beans, reserve liquid
- 1 can (16 oz) kidney beans, reserve liquid
- ½ cup red salsa
- ½ cup water
- ½ teaspoon minced garlic
- 1 can green chiles, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
- Prepare the Ingredients:
- Shred the rotisserie chicken into bite-sized pieces.
- Chop the white onion.
- Drain and rinse the pinto and kidney beans, reserving the liquid from the cans.
- Sauté the Onions and Garlic:
- In a large pot or Dutch oven, sauté the chopped white onion over medium heat until it becomes translucent.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Combine Ingredients:
- Add the shredded chicken to the pot.
- Pour in the chicken broth, pinto beans (with reserved liquid), kidney beans (with reserved liquid), red salsa, and water.
- Stir in the diced green chiles.
- Season the Chili:
- Add the ground cumin, chili powder, salt, and black pepper to the pot.
- Stir well to ensure all the ingredients and spices are evenly distributed.
- Simmer:
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally.
- Adjust seasoning to taste if needed.
- Serve:
- Ladle the hot chicken chili into bowls.
- Garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
Cook’s Tips and Variations:
- Beans Variation: You can substitute black beans or cannellini beans if you prefer different types of beans in your chili.
- Heat Level: Adjust the spiciness by adding more chili powder or including some diced jalapeños or a dash of hot sauce.
- Thickening: If you prefer a thicker chili, mash some of the beans before adding them to the pot, or let the chili simmer uncovered to reduce the liquid.
- Vegetables: Add other vegetables such as bell peppers, corn, or zucchini for extra flavor and nutrition.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
Frequently Asked Questions (FAQs):
Q: Can I use fresh chicken instead of rotisserie chicken? A: Yes, you can use fresh chicken breasts or thighs. Cook the chicken separately, shred it, and then add it to the chili.
Q: How long can I store leftovers? A: Leftover chicken chili can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Q: Can I make this chili in advance? A: Yes, chicken chili often tastes even better the next day as the flavors have more time to meld. Simply reheat on the stove or in the microwave.
Q: What can I serve with chicken chili? A: Chicken chili pairs well with cornbread, tortilla chips, or a simple green salad. You can also serve it over rice or quinoa.
Q: Can I make this recipe vegetarian? A: Yes, omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables to replace the chicken.
Q: How can I make the chili more flavorful? A: For extra depth of flavor, add a teaspoon of smoked paprika, a splash of lime juice, or a pinch of cayenne pepper.
This chicken chili recipe is a versatile and delicious dish that’s perfect for any occasion. It’s quick to prepare, especially if you use rotisserie chicken, and it’s packed with flavors from the beans, spices, and vegetables. Whether you’re serving it for a family dinner or a gathering with friends, this chili is sure to be a hit. Enjoy the hearty, warming goodness of chicken chili with your favorite toppings and sides.
