Matt Hasselbeck's Comeback Chicken Chili

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
Serves 8 to 10

Ingredients
  • 1 can white canelli beans
  • 6 cups chicken broth
  • 2 cloves garlic, minced
  • 2 medium onions, chopped (divided)
  • 1 tablespoon oil
  • 2 (4-ounce) cans chopped green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded, cooked chicken breasts
  • 3 cups Monterey Jack cheese, grated
Directions
  • Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.

  • In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.

  • Serve topped with grated cheese.

  • Variation: For a buffet, serve chicken chili with some or all of the following: chopped tomatoes, chopped parsley, chopped ripe olives, guacamole, chopped scallions, sour cream, crumbled tortilla chips and salsa. Also great with corn bread!

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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