Monday, December 10, 2012

chicken + white bean chili

So easy, so yum.

chicken + white bean chili

1 rotisserie chicken, skinned and meat removed and chopped
1 Tbsp dried minced onion flakes
(I used one fresh onion chopped)
3 cups chicken broth
2 cans cannellini beans, drained
1 can green chiles
1 tsp minced garlic
1 tsp cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp pepper
1/2 tsp salt
1/8 tsp cayenne pepper

In a Dutch oven, combine all ingredients and bring to a boil.
(First I sauteed onion in olive oil til translucent
then added all spices stirring for 5 minutes
then added everything else)
 Reduce heat and simmer for 15-20 minutes.

Top with Monterey Jack cheese, salsa, and sour cream.
(I added sliced avocado + made Trader Joe's boxed cornbread=deliciouso)
Everett LOVED.

1 comment:

Jenny said...

If I don't have a dutch oven could I could use a big soup pot?