Quick Chicken Chili

Quick Chicken Chili
Photo by Scott Phillips


  • 1 quart lower-salt chicken broth
  • 1 jar or can (about 4 oz.) diced mild green chiles, drained
  • 1 large onion, cut into medium dice
  • 2 Tbs. ground cumin
  • 1 cup frozen corn
  • Two 15.5-oz. cans white beans, drained
  • 3-½- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
  • + 3 more ingredients
    • 2 Tbs. vegetable oil
    • 2 tsp. dried oregano
    • 3 medium cloves garlic, minced

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...

View full recipe at Fine Cooking


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