Spicy Chicken Chili (Easy Rotisserie Recipe)
This spicy chicken chili recipe is easy to make using cooked rotisserie chicken.
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Ingredients
- 1 tablespoon oil
- 2 medium jalapeno peppers, minced
- 2 cans (4 oz each) diced green chilies, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 32 ounces low-sodium chicken broth
- 1 cup water
- 2 cans (14 oz each) white beans
- 2-3 cups rotisserie chicken meat (about ½ chicken), shredded
- 1 lime
- ¼ cup chopped cilantro leaves, plus more for garnish
Instructions
Sauté:
- Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the chopped peppers (with the seeds to keep it spicy), green chilies, onions, and garlic. Sauté until soft and fragrant, about 5 minutes. Add the seasonings, and stir to toast the spices for about 1 minute. This brings out the flavor.
Simmer:
- Pour the chicken broth and water into the pot and stir to mix. Add the canned beans and the shredded cooked chicken. Bring the chili to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
- Before serving, add the lime juice and chopped cilantro to the chicken chili and stir.
Serve & store:
- Ladle into bowls, top with your favorite toppings such as sliced avocado and sour cream.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months. This is the kind of soup that tastes even better the next day.
Nutrition
Serving: 1 bowl | Calories: 387kcal | Carbohydrates: 41g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 672mg | Potassium: 820mg | Fiber: 11g | Sugar: 5g | Vitamin A: 289IU | Vitamin C: 24mg | Calcium: 125mg | Iron: 5mg
