Family Friendly Cold Comfort Chicken Chili
It’s November.
All we want is comfort food that is easy to make. But the problem with comfort food is the pounds it can pack on which are not so comforting.
This Chicken Chili is so warm and comforting, you’ll swear it’s got to bad for you, but it is packed with nothing but healthy goodness.
Tips to keep it healthy:
Instead of spooning on tons of sour cream, use just a tablespoon of Greek yogurt
Top with a tiny bit of cheese or cojita
Sliced avocado makes another great topping
There are so many veggies in this chili, it’s practically a salad.
Save yourself some time and use a rotisserie chicken, frozen corn and canned fired roasted tomatoes.
The only chopping is a couple of peppers, an onion and smashing up a few cloves of garlic.
Throw in a can or two of beans, diced green chilies and those fire roasted tomatoes. Chicken broth rounds it out and then let it simmer away. If you simmer less time, it’s more of a soup. Keep it a little longer on the stove- it thickens and become a hearty heavenly chili.
Enjoy!
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Chicken Chili- serves 6
3-4 heaping cups rotisserie chicken or roasted chicken, shredded
2-15 oz cans Great Northern Beans, drained and rinsed
8 oz can diced green chilies
8 oz can fire roasted diced tomatoes in juices
2 cups frozen corn
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
3 cloves garlic, minced
1 large yellow onion, chopped
32oz box low sodium chicken broth
1 TBSP olive oil
2 heaping TBSP cumin
1/2 tsp coriander
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
- Toppings- pick your favorites
sliced Avocado
shredded Monterey Jack or crumbled Cojita
jalapeno slices
plain Greek yogurt
lime wedges
Method- Prep time 15 minutes. Cooking time 45 minutes
- In a large Dutch oven or soup pot over medium high heat, add olive oil.
Saute’ the onions and peppers for 3 minutes until just softened. Add in all of the spices- Cumin, coriander, salt, pepper, cayenne pepper, garlic salt, red pepper flakes to the pot to bloom the spices and coat the veggies.
Add in the garlic and cook for 1 minute more until fragrant. - To the pot add in the diced chilies and the canned tomatoes. Stir in the shredded chicken, frozen corn, and broth. Cover and simmer for 5 minutes. Add in the beans. Continue to simmer, covered, on low for at least 20-30 more minutes. Add water or more broth if the chili is too thick.
If the chili is too watery, simmer uncovered a bit longer but do not increase the heat. The veggies might scorch the pot. - Serve with toppings of your choice: cheese, avocado, Greek yogurt.
