This is another great recipe to make with rotisserie chicken – its quick, easy, and very flavorful! This is great during the winter months as well because what is better than curling up on the couch with a hot bowl of chili and cornbread? This recipe also has a decent amount of protein between the chicken and the beans. And the best part is once you put everything in the pot, you can cover and walk away until its time to serve, giving you some much needed time back.
- 1/3 Rotisserie Chicken
- 1/2 Cup Diced Onion
- 3/4 Cup Corn, I use frozen for convenience
- 4oz Diced Green Chilis
- 8oz Can Cannellini Beans, Drained
- 2 Tbsp Oil
- 1 1/2 Tbsp Cumin
- 1/2 Tsp Chili Powder
- 1/4 Tsp Cayenne Pepper
- 1 Tsp Basil
- 1 Tsp Oregano
- Salt to taste
- Pepper to taste
- 4 Cloves Garlic, Minced
- 2 1/2 Cups Chicken Broth
- Optional Toppings: Cheese, Sour Cream, Avocado, Lime, Cornbread, Hot Sauce
- Serves: 4-6
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
Step 1: Heat a large, deep pan over medium heat and add the oil. Once hot, add the onions and cook until translucent – about 3-5 minutes. Add the garlic and stir until fragrant.
Step 2: Add the cumin, chili powder, cayenne, basil, oregano, salt and pepper and stir until combined.
Step 3: Add the chicken broth and bring to a boil.
Step 4: While the broth is coming to a bowl, in a small both mash 1/4 cup of the beans – this will act as a thickener to the chili.
Reduce to low heat and add the corn, beans (both mashed and whole), green chilis, and the chicken. Stir until combined.
Step 5: Cover and allow to simmer for 10-15 minutes so the flavors are well combined. Divide in to bowls and top with your favorite toppings. Serve and enjoy!