Servings: 6 to 8
Need to save some time? Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.
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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I agree with other posters, this is very good for how little work it is. The spicing is spot-on. I didn't want a soupy chili so I omitted the chicken broth but included the liquids from the chilis and the beans, and it was perfect -- you could eat it with either a fork or a spoon. Also, I didn't bother pureeing the beans, just mashed some of them in the can with a fork.
Great recipe! I added Cholula hot sauce, queso fresco, and served this over rice.
Making this now and can already tell it will be a big hit tonight with friends watching b-ball. I'm happy with amount of cumin because I love the flavor. Used 2-12 oz cans of white meat chicken as that's what was on hand. And I didn't drain or blenderize the beans, just mashed with a fork (used great northerns and it worked fine); yes, could throw in a third can, maybe next time. Might add can of Rotel next time, too, just for interest. :)
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