Description
A creamy, protein-packed chili made with rotisserie chicken, white beans, and warm cumin. Ready in under 30 minutes without a slow cooker, this Mexican-inspired dish is hearty and satisfying.
Ingredients
2 cups shredded rotisserie chicken (low-sodium preferred)
1 (15 oz) can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 tablespoon cumin
1 large yellow onion, diced
3 cloves garlic, minced
2 stalks celery, sliced (optional)
1 (14.5 oz) can no-salt-added diced tomatoes
1/2 cup heavy cream or coconut milk (optional)
1 tbsp olive oil
Instructions
Shred rotisserie chicken, discarding skin and bones
Drain and rinse cannellini beans, pat dry
Dice onion, slice celery if using, and measure ingredients
Heat oil in a large pot over medium heat
Add onion, celery, garlic, and cumin; sauté 5 minutes
Stir in tomatoes, chicken, beans, and broth
Simmer for 10 minutes until slightly thickened
Mix in cream (or coconut milk) if using
Taste and adjust seasoning
Notes
Use vegetable broth for vegan version
Roast garlic beforehand for deeper flavor
Optional: Add 1/4 cup fresh cilantro or lime for garnish
Celery can be omitted for a vegetarian option
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg