The Rotisserie Chicken Chili
A super-easy chicken chili worth adding to your dinner rotation.
Ingreadient :
- 2 Tbsp neutral oil (such as canola)
- 1 cup chopped yellow onion
- 1 tsp ground cumin
- 4 cups lower-sodium chicken broth
- 1/4 cup masa harina (such as Bob's Red Mill)
- 2 15-oz. cans no-salt-added pinto beans, drained and rinsed
- 1 4-oz can chopped green chiles, drained and rinsed
- 1 1/2 tsp kosher salt
- 3 cups (about 12 oz.) shredded rotisserie chicken (from 1 chicken)
- shredded Monterey Jack cheese
- cilantro leaves (optional)
- scallion, sliced (optional)
- 1 jalapeno pepper, sliced (optional)
Direction :
- 2 Tbsp neutral oil (such as canola)
- 1 cup chopped yellow onion
- 1 tsp ground cumin
- 4 cups lower-sodium chicken broth
- 1/4 cup masa harina (such as Bob's Red Mill)
- 2 15-oz. cans no-salt-added pinto beans, drained and rinsed
- 1 4-oz can chopped green chiles, drained and rinsed
- 1 1/2 tsp kosher salt
- 3 cups (about 12 oz.) shredded rotisserie chicken (from 1 chicken)
- shredded Monterey Jack cheese
- cilantro leaves (optional)
- scallion, sliced (optional)
- 1 jalapeno pepper, sliced (optional)
