Rotisserie Chicken White Chili
This rotisserie chicken chili is a shortcut weeknight dinner that tastes like it's been simmering all day.
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Ingredients
- ½ rotisserie chicken, 2-3 cups, meat shredded
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cans 4 oz diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- Pinch cayenne pepper, optional
- 2 cans 14 oz each white beans, drained & rinsed
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced
- ¼ bunch cilantro, ¼ cup, chopped
- Toppings for serving: lime wedges, sliced avocado
Instructions
Prep:
- Pull the meat from ½ a rotisserie chicken and shred it into smaller pieces. You'll need 2 cups, can add more or reserve for another meal.
Cook:
- In a large pot over medium heat, heat oil. Add the onion, garlic, and green chilies and the liquid, and cook, stirring, until the onions are soft and translucent, about 3 minutes. Add the cumin, oregano, and cayenne (if using) and stir for a minute to toast the spices.
- Add the white beans, cooked rotisserie chicken, chicken stock, and water into the pot. Stir the soup and bring it to a boil. Reduce the heat and simmer for 15 minutes, covered.
Serve:
- Add the juice of 1 lime and chopped cilantro into the pot and stir to combine.
- Ladle the soup into bowls and top with avocado slices and a wedge of lime. I love this chili with tortilla chips on the side.
Store:
- Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 341kcal | Carbohydrates: 36g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 455mg | Potassium: 1031mg | Fiber: 8g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 5mg
