Recipe: Quick Chicken Chili

Quick Chicken Chili, Courtesy:
Quick Chicken Chili, Courtesy:

Here’s a great way to get the flavor of a long-simmered chili in a fraction of the time.

2 Tbsp. vegetable oil
1 large onion, cut into medium dice
2 Tbsp. ground cumin
2 tsp. dried oregano
3 medium cloves garlic, minced
3-1/2- to 4-lb. rotisserie chicken, meat removed and chopped
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart lower-salt chicken broth
Two 15.5-oz. cans white beans, drained
1 cup frozen corn


  1. Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.
  2. Add the onion and cook, stirring, until tender, 4 to 5 minutes.
  3. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.
  4. Stir in the chicken and chiles and then add the broth and 1 can of beans.
  5. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
  6. Meanwhile, purée the remaining can of beans in a food processor.
  7. Stir the puréed beans into the chicken mixture along with the corn.
  8. Continue to simmer to blend the flavors, about 5 minutes longer.
  9. Ladle into bowls and serve.

Food Mingle Blog Alternatives and Substitutions:

  • If you prefer a more mild taste, consider cutting back on the cumin and/or green chiles.

Yield: 6-8 servings




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