Wednesday, January 30, 2013
EASY CHICKEN CHILI
This is one of my favorite lunches, and it's so easy to make when you use rotisserie chicken, or any leftover cooked chicken or turkey. Use this recipe as a starting point, adjusting ingredient amounts to your preferences.
Easy Chicken Chili
Rating: 10 out of 10
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INGREDIENTS, per serving:
1 Tbsp. Extra-virgin olive oil
1/4 cup finely chopped onion
1/2 tsp. minced or grated garlic
1/2 tsp. ground cumin
1/2 tsp. Mexican oregano, crushed
1/4 to 1/2 tsp. Diamond kosher salt, according to your preference
1/2 cup shredded or chopped cold rotisserie chicken*
1/2 cup low-sodium chicken broth
1/2 cup your favorite salsa (I like Harris Teeter chunky mild)
1/4 cup black beans
1/2 cup Havarti cheese with jalapenos (or Monterey Jack cheese with jalapenos)
*You may also use leftover shredded or chopped cooked chicken or turkey.
1/2 ripe avocado, coarsely chopped
2 Tbsp. green onions, sliced
1-2 Tbsp. Fage nonfat plain Greek yogurt (or regular or lite sour cream)
1-2 Tbsp. coarsely chopped cilantro
In heavy frying pan, cook onion in oil over medium heat till transparent, about 3 minutes. Add garlic, cumin, oregano, salt, and chicken; cook, stirring, about 1 minute. Add broth, salsa and black beans; stir to combine; cover pan and cook over medium-low heat about 5 minutes, or till everything is hot. Off heat; sprinkle cheese over hot chili; cover for about 1 minute to melt. Scoop into bowl, keeping cheese on top. (Alternately, you can place the chili in a bowl and then sprinkle the cheese on top, stirring it into the chili slightly to hasten melting.) Garnish with avocado, green onions, yogurt and/or cilantro. If desired, serve with your favorite tortilla chips.