Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Combine chicken stock, chicken, beans, corn, chiles, chili seasoning mix, chicken bouillon, onion powder, and pepper in a pot; bring to boil. Reduce heat and let simmer for at least 1 hour. Add sour cream in the last 15 minutes and stir to combine. Garnish with cilantro.
Time 4h20m Yield 8 Number Of Ingredients 12 Steps:
Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher. Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne. Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.
Time 55m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Time 1h35m Yield 12-16 serving(s) Number Of Ingredients 15 Steps:
Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Heat oil over medium-low heat in soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chilies. Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes. Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
More about “rotisserie chicken chili recipes”
Time 2h4m Yield 6 serving(s) Number Of Ingredients 14 Steps:
in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they’re al dente. add the garlic and cook another 3-4 minutes (don’t let the garlic brown). turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde. add water for a thinner consistency, if desired. salt & pepper to taste. simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.
