This quick, spicy chicken chili uses one of those hot, cooked rotisserie chickens from the supermarket along with a couple of cans. It's all ready to eat 35 minutes after you get home!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
615 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Step 2
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Ingredients
1 (8 ounce) container sour cream
1 onion, chopped
2 tablespoons olive oil
2 tablespoons chili powder
1 (4 ounce) can chopped green chile peppers
1 (8 ounce) package shredded Monterey Jack cheese
3 tablespoons ground cumin
2 tablespoons cayenne pepper
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
