Roasted Chicken Chili
Yield: 6-8 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- ½ cup bell pepper chopped
- 2 cloves garlic minced
- 1 deli roasted chicken or turkey skinned and boned, cut into bite-sized pieces
- 2, 15- ounce cans cannellini beans rinsed and drained
- 2 cups commercial salsa
- 2 cups chicken broth
- 1 cup frozen whole kernel corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- Toppings: shredded cheddar cheese sour cream, chopped cilantro
Instructions
- Heat oil in a Dutch oven over medium-high heat. Sauté onion and bell pepper until tender, about 4-5 minutes. Add garlic and cook an additional minute. Stir in chicken, beans and remaining ingredients. Cover and simmer on low, approximately 30 minutes or until hot.
- Serve with your favorite toppings.
Notes
Tiffy’s Tips: Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time.
