The Daily Dish

Quick Chicken Chili

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DJ Henry and siblings
(photo: Scott Phillips )

A good bowl of chili doesn't have to take hours of simmering on the stovetop to taste great. Try this quick chicken and white bean version that's ready to eat in just about 30 minutes, and hearty enough to satisfy the heartiest of eaters.

2 Tbs. vegetable oil 
1 large onion, cut into medium dice 
2 Tbs. ground cumin 
2 tsp. dried oregano 
3 medium cloves garlic, minced 
3-1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped 
1 jar or can (about 4 oz.) diced mild green chiles, drained 
1 quart lower-salt chicken broth 
2  cans white beans (16 oz.), drained 
1 cup frozen corn 
 
Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.

Serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.

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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

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