The Rotisserie Chicken Chili (We Are Making On Repeat)

Yield: 1 pot chili

The Rotisserie Chicken Chili (We Are Making On Repeat)

Time: 15 minutes active, 40 minutes total

Ingredients:

• 2 Tbsp neutral oil (such as canola)

• 1 cup chopped yellow onion

• 1 tsp ground cumin

• 4 cups lower-sodium chicken broth

• 1/4 cup masa harina (such as Bob's Red Mill)

• 2 15-oz. cans no-salt-added pinto beans, drained and rinsed

• 1 4-oz can chopped green chiles, drained and rinsed

• 1 1/2 tsp kosher salt

• 3 cups (about 12 oz.) shredded rotisserie chicken (from 1 chicken)

• shredded Monterey Jack cheese

• cilantro leaves (optional)

• scallion, sliced (optional)

• 1 jalapeno pepper, sliced (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium. Add onion; cook, stirring often, until tender, about 6 minutes. Stir in cumin; cook, stirring constantly, until fragrant, about 1 minute.

2. Add broth to Dutch oven. Whisk in masa harina until combined. Stir in beans, chiles, and salt. Bring to a boil. Reduce heat to medium-low; simmer for 15 minutes. Add chicken; simmer for 5 minutes. Serve with desired toppings.

Source: Real Simple

#highprotein #winterfood #winterrecipes