Leftover Chicken: Make White Bean Chili
It doesn't get easier than this.
I always have an arsenal of canned beans and tomatoes for easy soups and chilis to make on these frigid days (9F degrees...ouch).
Boxed chicken stock is also good to have in the cupboard, along with a variety of dried spices and herbs.
My 5 lb. roast chicken always goes a long way, and there are so many meals I look forward to making with the leftovers.
This is one of them.
This is a lighter version of chili, and a bit spicy with the chilis, so if spicy isn't your thing, just use a regular can of tomatoes.
The avocado cools it down, and fresh cilantro is a must.
You can add sour cream and shredded cheddar at the end, if you like.
This will be your winter go-to dinner.
Stacey's Chicken & White Bean Chili (easy peasy): (serves 4)
1 large onion, chopped
2 garlic cloves, chopped
1 tbsp cumin
1 tbsp dried coriander
1 large cooked chicken breast or thigh, torn into pieces (about 1 cup)
14 oz. can fire roasted tomatoes w/ chili
14 oz. can of cannellini or other white beans, drained & rinsed
14 oz. can chicken broth
1 cup of frozen corn kernels
shredded cheddar for garnish
sour cream for garnish
In a large stockpot, heat some olive oil and saute the onion and garlic until translucent, about 3 minutes.
Add in the cumin and coriander to coat the onions.
Add in the tomatoes, beans and stock and bring to a boil.
Add in the shredded chicken and reduce to a simmer.
Cook about 15 minutes, just to blend flavors.
Garnish with fresh cilantro and pile on the cheese and sour cream if that's your thing.
So delicious and you can easily double or triple this recipe if you are having a crowd for Super Bowl Sunday.