chicken chili

Hello and Happy Monday! Today, I’m sharing one of my favorite recipes: chicken chili. A friend shared this recipe years ago, and it’s the only chicken chili I make. While my kids also love the Major’s chili, this one is a family favorite too.

Ingredients:

2 Tblsp butter or extra virgin olive oil
1 medium white or yellow onion, chopped
2 green peppers, chopped
1 jalapeno, chopped (sometimes I leave this out…I’m not a fan of spicy)
3 garlic cloves, minced
1 Tblsp chili powder
2 tsp cumin
1/2 tsp oregano
1/2 tsp red pepper flakes
1/4 tsp black pepper
1 Tblsp Worcestershire sauce (plus a dash more)
2 Tblsp Dijon mustard
1 can diced tomato (do not drain)
12 oz bottle chili sauce
2 cans black beans, rinsed
32 oz chicken broth
1 rotisserie chicken, shredded

Toppings:

chopped avocado, shredded cheese, fresh cilantro, sour cream

Instructions:

In the bottom of your soup pot drizzle EVOO or let butter melt. Then, saute onion, green pepper, jalapeno, and garlic until soft. (5-8 minutes)
Add chili powder, cumin, oregano, red pepper flakes, black pepper, Worcestershire, Dijon mustard, tomatoes, chili sauce, and black beans. Mix well.
Add chicken broth and mix well.
Shred chicken into soup mixture.
Simmer for at least 30 minutes. (I usually let it simmer 45 minutes- 1 hour)