This was a pretty good Chicken Chili. It seemed to have a little more liquid that most chilis but that didn’t bother me too much. I like a little rice with my chili which was delicious but this is good even without rice. I can see leftovers being added to that yummy cheese dip I posted. Sure these recipes are out of order.
What You Need
2 cans (15.5 oz) White Chili Beans, undrained (ours and garlic, onions and jalapenos in them which were delicious)
1 can (10 oz) diced tomatoes and green chilies, undrained
-10 oz diced tomatoes
-4 oz green chilies
1 can (14 oz) reduced sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1-2 medium jalapenos, seeded and diced
1 cooked rotisserie chicken, remove meat from bone and dice (or equivalent)
Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge
Mix It Up
- In a 4-quart stock pot, add 1½ cans of White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
- Add remaining ingredients.
- Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.
- Add additional toppings, as desired.
Eat with rice if desired.
This was a very quick and easy recipe to make and was a tasty change.