Chicken Chili
Prep time: 10 minutes
Cook time: 20 minutes
Serve count: 6-8
Ingredients
1 tablespoon olive oil 1 yellow onion, diced 3 cloves garlic, minced 2 cups chicken broth 2 (15-ounce) cans chili starter seasoned crushed & diced tomatoes 1 (15-ounce) can black beans, drained 1 (15-ounce) can pinto beans, drained 3 cups shredded rotisserie chicken Kosher salt and freshly ground pepper, to taste Shredded cheddar cheese, for serving Sour cream, for serving Handful chopped scallions, for serving Tortilla chips, for serving
Method
- In a large pot, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook for another 2 minutes.
- Add chicken broth, chili starter seasoned crushed & diced tomatoes, black beans and pinto beans and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, or until thickened.
- Stir in shredded chicken until just heated through, 2-3 minutes. Season with salt and pepper, to taste.
- Top with shredded cheddar cheese, sour cream and chopped scallions, and serve with tortilla chips.