With the tease of spring in the air and then winter making a quick return, we’re sneaking in our cozy meals for as long as we can! And nothing beats a comforting bowl of Chicken Chili when those temperatures dip back down. This flavorful recipe combines rotisserie chicken, cannellini beans, black beans, and a generous helping of Monterey Jack cheese for a dish that warms you from the inside out.
It’s super easy to make, comes together quickly, and is the perfect way to use up leftover chicken—making it great for busy weeknights or lazy weekends. I like to serve it with a slice of crusty French baguette, and let me tell you, it’s the ultimate comfort food for this back-and-forth weather. So, while winter’s still hanging on, I’m going to enjoy this Chicken Chili as long as I can. Let me know how you like it!
Ingredients:
4 cups rotisserie chicken, shredded
1 diced onion
1 can of diced tomatoes, 14.5 oz
2 cans of cannellini beans, drained
1 can of black beans, drained
2 cloves of garlic, minced
1 carton of chicken broth, 32 oz
3 tbsp. extra virgin olive oil
2 tsps dried oregano
2 tsps ground cumin
2 tsps chili powder
1 cup of shredded monterey jack cheese
French baguette
Instructions:
In a large dutch oven pot over medium heat add extra virgin olive oil and sauté your chopped onion for 5 mins, or until translucent.
Add in cannellini beans, black beans, diced tomatoes, shredded rotisserie chicken, spices, chicken broth and top with 1 cup of shredded monterey jack cheese.
Bring to a boil, then reduce heat and simmer for 15 mins.
Top with some monterey jack cheese and a slice of French bread and enjoy!!
xx, Liz
