Chicken And Bean Chili

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1 tablespoon ground cumin
• 1 teaspoon onion salt
• 1/8 teaspoon cayenne or 1/8 teaspoon ground red pepper, more to taste
• 1/4 teaspoon dried cilantro
• 1/2 teaspoon oregano (i use mexican oregano )
• 1 rotisserie-cooked chicken, shredded (4 cups)
• 2 (15 ounce) cans great northern beans, drained, rinsed
• 2 (4 1/2 ounce) cans diced green chilies, undrained
• 1 (15 ounce) can pinto beans (ranch style with jalapeno, drained) (optional)
• 3 cups chicken broth (from 32-oz carton)
• 1 cup water
• 1 -2 tablespoon salsa verde (green salsa) (optional)
• 1 dash paprika
• 1 dash dried cilantro
• 1 tablespoon dried onion
• 1/3 cup cornstarch (optional)
• 3 tablespoons water (for slurry) (optional)
• chopped onion
• chopped fresh cilantro, if desired

Recipe

• 1 using a sautee pan, heat oil over medium-high heat. add onions and garlic; cook 3 or 4 minutes, stirring frequently, until onions are softened. add butter and continue to cook.
• 2 stir in cumin, salt, red pepper, oregano. cook 6 to 7 minutes.
• 3 while that's cooking, pour chicken broth, water, chilis,into crockpot. stir in beans. add onion garlic mixture.(add salsa if using).
• 4 shred chicken breast and some dark meat from rotiserre chicken removing skin. (4 cups).
• 5 add chicken to crockpot, mix to combine.
• 6 top with a dash or two of paprika, dried onion flakes and dried cilantro leaves.
• 7 let it simmer (i set my crockpot on the lowest setting) for an hour or so. (add 3 tbs of water to 1/3 cup cornstarch - add to soup about 10 minutes before serving).
• 8 run the kids to practice or have a cocktail. when you're ready for a hearty meal, just serve!
• 9 (i serve this chili over left over spanish rice that i freeze) mmmm!
• 10 enjoy. ~v.