Years ago, when my husband and I were newlyweds living in California, we discovered a delicious recipe that became a staple in our home. Sadly we let it fall to the wayside in our standard recipe rotation … but we have recently brought it back and it has again won our hearts. I love to make variations of this dish, and today I want to share our well-loved rotisserie chicken chili recipe with you!
Part of what drew me to this hearty meal originally is how easy it is to make. I loved it when I was a new wife working full time, and now as a stay at home mom who homeschools two boys! One of the things that makes this recipe even easier? Using rotisserie chicken. I take the white meat for dinner, and my husband takes the dark meat for work lunches. Talk about a win for everyone!
- Olive Oil
- Rotisserie Chicken (shredded)
- 1 Chopped Onion
- 1.5 C Chicken Broth
- 4 oz can Diced Green Chilis
- 1 tsp. Garlic Powder
- 1 tsp. Ground Cumin
- .5 tsp. Dried Oregano
- 15 oz. can Rinsed White Beans
- Dash Cayenne Pepper (optional)
Chopped Green Onions
Shredded Monterey Jack Cheese
Pour a glug of olive oil into your pot and heat it over medium-high heat. Cook the diced onion for 4-5 minutes until tender. Add your rotisserie chicken shreds plus a dash of salt and pepper and mix. Stir in chicken broth, green chilis, garlic powder, ground cumin, and dried oregano. Bring to a boil, then reduce heat and simmer for 15 minutes. Next, add in the beans and taste (stir in more salt and pepper if desired). Simmer 5 more minutes, or until the chili has reached ideal consistency. To serve: garnish with chopped green onions, sour cream, Fritos, and shredded Monterey Jack cheese.
And that’s it! An easy and delicious dinner to satisfy your hungry family on a cool Fall evening. Rotisserie chicken chili is sure to become a favorite!