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Description
This hearty chili is the perfect compliment to Winter weather. It's a great alternative to traditional beef-and-tomato chili. Plus, using pre-cooked chicken off a rotisserie bird cuts prep time in half!
Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. olive oil
- 2 yellow onions (medium, diced)
- 3 cloves garlic (minced)
- 7 oz. diced green chilies
- 1 Tbsp. cumin
- 1 Tbsp. ancho chili powder
- 2 tsp. cayenne powder
- 1 tsp. salt (smoked, regular is fine if you can't find smoked)
- 1 tsp. cracked black pepper
- 4 cups chicken stock
- 3 cans great northern beans (drained and rinsed)
- 3 cans pinto beans (drained and rinsed)
- 1 lb. pre cooked chicken (shredded)
- 2 cups water
- 2 cups Monterey Jack cheese (shredded)
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Directions
- Heat oil in large soup pot over medium-heat. Add onion & garlic and saute until translucent and just browning.
- Add spices and chilies and cook until fragrant, a minute or two. Carefully pour in chicken stock and stir to combine.
- Add chicken and beans to pot. Add enough water to just cover the ingredients. Stir to combine.
- Bring chili to a boil, then reduce heat to low. Simmer until thickened, stirring occasionally.
- Remove chili from heat and stir in shredded cheese until melted. Serve with sour cream, avocado slices, chopped green onion, tortilla chips, or crusty bread.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium540mg23% |
| Potassium690mg20% |
| Protein18g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber8g32% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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