My friend Terri said she almost didn’t send this recipe because it was really just too easy….never a problem – the easier the better! You basically shred a rotisserie chicken from the store and add it to a pot with canned beans, purchased salsa verde, and chicken stock. Viola! You’ve got a soupy, delicious chicken chili. Adding toppings of avocado, cilantro, cheese, green onions and sour cream at serving time and you’ve got a wonderful meal in 15 minutes with minimal effort.
The recipe is from Gimme Some Oven (cute!) and blogger Ali also includes instructions for a slow cooker and Instant Pot. I’m skipping those as this is so quick and easy not sure why you’d want to bother.
6 cups chicken stock
4 cups shredded cooked chicken
2 (15 oz.) cans Great Northern beans, drained
2 cups (16 oz.) salsa verde
2 tsp.ground cumin
Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips.
Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium high heat until boiling, then cover and reduce heat to medium low and simmer at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings. Makes great leftovers!
Note: I thought 6 cups of chicken broth seemed like a lot, so I tried it with 4. Still soupy and better I think. Or you could go with the 6 cups and thicken it a bit with 2 tablespoons cornmeal mixed with a little water and stirred in. Instead of the rotisserie chicken you could always add two uncooked breasts to the pot and poach them in the mixture for 20 minutes or so; then cool and shred.
{ 4 comments… read them below or add one }
Thank you Hilary and Terri! We all have more elaborate versions of this in our collections. But this one is just perfect for my spring ladies hiking trip. All must contribute to cooking at remote location and requires few groceries to transport. They will love it. May test it on Super Bowl watchers. Really appreciate the prep tips.
Great idea for a hiking trip! I read about something like this at a tailgate heated on the grill along with the hot dogs. Lugging the pot would be the hardest part!
Here’s my report: Hiking Ladies LOVED this chili. Brisk weather contributed to popularity, but it was just so easy. All asked for recipe. I used organic ingredients, froze chicken in homemade broth and packed in my suitcase(short flight)! Served already garnished with toppings. Even easier – use favorite rotisserie chicken. Thanks again, Hilary. Another winner.
Thank you for testing this for an outdoor dinner! Sure beats a freeze-dried meal around the campfire. Love the feedback Deb!