Tara's fast chicken Chili

Tara McCarter


I am a big fan of football. Comfort food is always a hit when you have friends over for the big game. This is a lighter and faster way to eat chili. It was a big hit with my company too.

★★★★★ 1 vote
1 Hr
3 Hr
Stove Top


1 Tbsp
canola oil
1 lb
rotisserie chicken, bought in the store, cut into bit size pieces
1/2 c
slices onions
2 tsp
minced garlic
2/12 tsp
ground cumin
1/12 tsp
ground coriander
1 tsp
dried oregano
1/2 tsp
red pepper flakes
3 c
cannellini beans, rinsed and drained
1 c
2 can(s)
(4 oz) cans chopped green chilies,undrained, divided
1 can(s)
lower sodium chicken broth
1/4 c
chopped cilantro
lime, cut into wedges
2 c
mexican blend shredded cheese


1Heat a dutch oven over medium high heat. Add oil cook onions until the just start to sweat. Add garlic, ground cumin, ground coriander, dried oregano, red pepper flakes. Mix together then add cut up chicken. Stir as heating. Add 2 cups of beans, salt 1 can of green chilies.
2Add broth and let low simmer to cook the beans. Add water. Take the last can of beans and green chiles mashed up and add to the chili. This will thicken up the chili. Cook, covered, on medium to low for about 1 hour, longer if beans are not done to your taste. Keep stirring and tasting as you go.
3Once chili is done put in bowls with chopped cilantro, with a squirt of lime. I added some mexican shredded cheese.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy