Autumn Rotisserie Chicken Chili Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

WHITE ROTISSERIE CHICKEN CHILI

Steps:

• Combine chicken stock, chicken, beans, corn, chiles, chili seasoning mix, chicken bouillon, onion powder, and pepper in a pot; bring to boil.
• Reduce heat and let simmer for at least 1 hour. Add sour cream in the last 15 minutes and stir to combine. Garnish with cilantro.

ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES

Steps:

• Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
• Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
• Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

ROTISSERIE CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
• Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
• Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

ROTISSERIE CHICKEN CHILI WITH HOMINY & CHILIES

Steps:

• Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
• Reduce heat to low and simmer about 30 minutes.
• Strain and discard skin and bones.
• Heat oil over medium-low heat in soup kettle.
• Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
• Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
• Stir in chicken and chilies.
• Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
• Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
• Stir garlic and corn into soup.
• Simmer for a minute or so longer, then cover and let stand for 5 minutes.
• Ladle into bowls and top with sour cream, cilantro or scallions.
• Pass separately the lime wedges and green hot pepper sauce.