chicken chili
(1 rating)
I received this recipe from a dear friend and have made it often, especially in the winter. It is a good way to use leftover chicken and white beans, but it is also good with purchased roasted chicken, canned white beans and canned chicken broth. By sauteing the onions, celery, and garlic it is a very quick meal and the sauted veggies give a really good flavor.
(1 rating)
Ingredients For chicken chili
-
2boneless chicken breats, cooked and chopped (i boil in order to have broth for the chili or you can use a roasted chicken or chicken leftovers and use about 2 cups prepared chicken broth)
-
2 canwhite beans, drained (i also use leftover white beans)
-
1 canchili ready chopped tomatoes
-
1onion, chopped
-
1rib celery, chopped
-
chopped garlic to taste (about 2 teaspoons)
-
1 1/2-2 Tbspchili powder, to taste
-
1 tspcumin
-
1 - 2 tsplime juice, to taste
-
1/2 tspthyme, dried
-
accent, to taste
-
2 Tbspextra virgin olive oil
-
salt, pepper, cajun spice, seasoning salt to water when cooking chicken
-
1/2 tspeach of old bay seasoning and tony chachere's seasoning
How To Make chicken chili
-
1If you aren't using bought or leftover chicken, boil chicken breasts, saving broth. Add salt, pepper, and spices to water while cooking to flavor chicken and broth. Chop or chunk chicken. Return chicken to broth. While chicken is cooking, chop onions, celery, and garlic and heat oil. Saute onion, celery and garlic in oil slowly until they are tender. Don't brown garlic as it will become a bit bitter. Drain. Add all ingredients to chicken/broth mixture. Cook slowly until flavors combine well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT