Hey guys, I’m back with another great recipe! It has been freezing here and I wanted to make something warm and hearty. I love making meals that are quick that doesn’t require hours of prepping and cooking, I don’t mind doing that on the weekends but during the weeks, it is way too crazy with homework and after school activities this 30 minute Chicken Chili makes for the perfect weeknight meal! And the best part?…. you get all your food groups in one meal that your family loves!
Anyways, this is what you will need….
INGREDIENTS:
3 Cups Shredded Rotisserie Chicken
1 Medium Diced Yellow Onion
1 Can Cannellini Beans, rinsed and drained
1 Can Dark Red Kidney Beans, rinsed and drained
2 Cups Water
8 Cups Chicken Broth
4 Tablespoons EVOO
1/2 Cup Cumin
4 Tablespoons Chili Powder
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
2 Cups Cooked Rice, Optional
2 Tablespoons Cilantro, Optional
1/2 Cup Shredded Cheddar Cheese, Optional
1. Dice up the onion
2. Saute the onion in the EVOO for a few minutes on medium high heat
3. While the onions are cooking, start shredding your chicken, I only used white meat for this, I do prefer dark meat but not in Chicken Chili!
4. Add all your spices
5. Stir everything together and let that cook for 2 minutes
6. Add the chicken broth and the water
7. Add the beans and reduce the heat to low, let that simmer for 20 minutes
Serve over rice, and top with Cilantro and shredded Cheddar cheese
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As usual, if you guys have any questions or comments please feel free to email me or comment in the box below and I will get back to you as soon as possible! Happy Cooking!
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