Recipe courtesy of Gina Neely and Pat Neely
Episode: Autumn Delights
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

More from:

Potluck Parties

IDEAS YOU'LL LOVE

White Chicken Chili

Recipe courtesy of Food Network Kitchen

Chicken Pot Pie

Recipe courtesy of Ree Drummond

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with White Gravy 2

Recipe courtesy of Bobby Flay

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Chili

Recipe courtesy of Ina Garten

Eight-Layer Chicken Chili Dip

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak with White Gravy

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking