chicken chili.

Tuesday, January 14, 2014

chicken chili

everyone has their own favorite version of stick-to-your-ribs chili, and while i tend to favor white chili over the original, it seems i always have a stockpile of canned tomatoes and frozen chicken in the fridge. a slightly healthier version, if you will. make it once, eat it twice.

chicken chili

chicken chili
1 small yellow onion, diced
2 cloves garlic, minced
few glugs of good olive oil
1-2 cups cooked chicken, shredded (i use a rotisserie chicken from the store)
2 cans diced tomatoes (look for the mexican recipe)
1 box chicken stock
1 cup frozen sweet corn
1 can pinto beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
dash of red pepper flakes
1/4 tsp cayenne pepper (if you like it spicy)
salt and pepper

1. in a dutch oven, saute onion in a few glugs of olive oil until translucent. add garlic and cook for another minute.
2. stir in shredded chicken, rinsed beans, and a teaspoon of salt and pepper.
3. add diced tomatoes, cumin, chili powder, red pepper flakes, cayenne pepper, and enough chicken stock to loosen up the mixture (usually half a box).
4. simmer on low for 20-30 minutes and add frozen corn before serving. test spices and add salt and pepper as needed.

serve with oyster crackers, sliced tomatoes, and a dollop of sour cream (or plain greek yogurt). enjoy!

recipe adapted from the barefoot contessa.


Jackie {York Avenue} said...

This looks great! I have a white chicken chili recipe from Giada that I make constantly, so this would be a good alternative.

Jesse said...

yummy! i always like to add a dash of cinnamon to my chili too:)

The Bebebirds said...

This looks delish. Totally pinning this to Pinterest.

margaret said...

I make so many of the recipes you post and they always end up being such crowd pleasers. I made this last night. I roasted chicken thighs, used dried beans, and cooked it about double the time but otherwise followed your recipe and it turned out great like all your others! Thanks!

rebecca said...

i'm so glad! thanks so much for your note.

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