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Serve it Up! Shop Smart. Eat Healty.

Chicken Chili

Shared by
Seahawks
Posted on Aug. 29, 2013
Put on a pot of this hearty chicken chili, sure to please the whole family! Try it alongside homemade cornbread and a crisp green salad.

Recipe Ingredients

  • QTY
  • Item Name
  • Like
  • Rating
  • 2 each
  • whole roasted chickenNote: rotisserie chicken from your supermarket
  • 2 cup
  • water
  • 1 quart
  • Pacific Natural Foods Organic Low Sodi... 32 fl oz
  • 0 likes
  • 1 each
  • White Onions 1 countNote: 1 medium onion, peeled and chopped
  • 0 likes
  • 2 each
  • Green Pepper 1 countNote: 2 medium peppers seeded and chopped
  • 0 likes
  • 2 tablespoon
  • Garlic 1 countNote: chopped
  • 1 like
  • 2 tablespoon
  • chili powder
  • 1 teaspoon
  • ground cumin
  • 1 teaspoon
  • ground coriander
  • 12 teaspoon
  • Oregano na
  • 0 likes
  • 1 teaspoon
  • black pepper
  • 2 teaspoon
  • sea salt
  • 38 oz
  • Progresso Cannellini White Kidney Beans 15 ozNote: 2 19 oz cans, rinsed and drained
  • 0 likes
  • 12 bunch
  • Cilantro 1 countNote: chopped
  • 0 likes
  • 2 tablespoon
  • Mazola 100% Pure Canola Oil 1 count
  • 0 likes
  • 32 oz
  • Del Monte No Salt Added Diced Tomatoes 14.5 oz
  • 0 likes
  • 8 oz
  • Hunt's All Natural Tomatoes Paste 1 count
  • 0 likes
  • 1 fl oz
  • Tabasco Brand Original Flavor Pepper S... 2 fl ozNote: 6 dashes
  • 0 likes
  • 19 oz
  • Western Family Red Kidney Beans 32 ozNote: rinsed and drained
  • 0 likes
  • Total Items: 19
    11 of 19 items receive stars

Recipe Directions

1. Pick meat from chicken and shred into bite-sized pieces; refrigerate until ready to use.

2. Boil bones with water and chicken broth for 30 minutes.

3. Strain chicken stock and discard solids.

4. Peel and chop onion, seed and chop green peppers and chop garlic; set aside.

5. Heat a large Dutch oven over medium heat. When hot add canola oil, onion, peppers and garlic. Sauté until onions are soft, about 3 minutes. Add chicken stock, diced tomatoes, tomato paste, chili powder, cumin, coriander, oregano, pepper, salt and approx. 6 dashes of hot sauce. Cover, reduce heat to medium-low; simmer 1 hour.

6. Rinse and drain cannellini and kidney beans and and add to mixture. Simmer another 10 minutes. Add shredded chicken and chopped cilantro; simmer until chicken is warmed through, about 5 minutes.

7. Taste and adjust seasoning if desired. Ladle into bowls and serve.

Comments

lucywellness says: I LOVE corn in chili.
7 months ago
Suzette Tanner says: You will love this recipe with or without the chicken!
7 months ago
Suzette Tanner says: You will love this recipe with or without the chicken!
7 months ago
EstherW says: I'll make this without the chicken for veggie chili!
7 months ago