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The Rotisserie Chicken Chili (We Are Making On Repeat)

Yield: 1 pot chili

Time: 15 minutes active, 40 minutes total


  • 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)


  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

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