 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
|
Save time by making this chicken chili with smoked chicken from your favorite barbecue restaurant, or use a barbecue-flavored rotisserie chicken from your local supermarket. Ingredients:
2 poblano chile peppers, chopped |
1 large red bell pepper, chopped |
1 medium-size sweet onion, chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
2 (14 1/2-oz.) cans zesty chili-style diced tomatoes |
3 cups shredded or chopped smoked chicken (about 1 lb.) |
1 (16-oz.) can navy beans |
1 (15-oz.) can black beans, rinsed and drained |
1 (12-oz.) can beer |
1 (1.25-oz.) envelope white chicken chili seasoning mix |
toppings: shredded cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips |
Directions:
1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
2. *1 1/2 cups low-sodium chicken broth may be substituted.
3. Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
|
|