For our annual viewing of Christmas Vacation, we always make the classic Cheyenne, WY school lunch, chili and cinnamon rolls (you Cheyenne people know what I’m talkin’ about). This year, I signed up to make a White Bean Chicken Chili (Jess made the cinnamon rolls) and I took one step closer to crossing Item 23: Learn to Cook 5 Meals off my list.
Hope you make it and like, like, like it. (If you do make it, tell me!!!!)
- 1 Rotisserie Chicken
- 1 Can of Chicken Broth
- 2 Tomatillos
- 1/2 of a Large Tomato
- 1 Small Onion
- 1-2 Jalapeno (depending heat)
- 1 Can of White Kidney Beans
- 1 Can of Chili Beans
- 1/2 Can of Corn
- 1 Can of Green Chillies
- 2 Cloves of Garlic
- 2-3 Tablespoons of Sour Cream
- 1 Avocado
- Hot Sauce (whatever one you like best…I went with a Green Chili sauce)
- Salt, Pepper, Paprika, Cayenne, Cumin, and Garlic Powder
In a food processor, puree tomatillos, jalapeno, chilies, salt, pepper and other seasonings. Set aside.
In a large pot, saute chopped onions and diced garlic in olive oil (for a bigger flavor you can use several tablespoons of butter, but the olive oil is a bit healthier). Add the pureed tomatillos, jalapeno and chilies. Allow to cook for a few minutes, stirring frequently.
After a couple of minutes, add the chicken broth and beans. Season liberally with salt, pepper, cumin, paprika, cayenne and garlic powder. Allow to simmer.
Pull all of the meat off of the rotisserie chicken and break into small chunks. Side note: break the chicken against the grain so it will stay chunky and not break up in the chili.
Add the chicken chunks, tomato and hot sauce to the pot. Allow to cook for approximately one hour. Chop cilantro and avocado. Stir cilantro into the chili.
For a creamier chili, add several teaspoons of sour cream to the pot and mix in (healthier to skip this step!). Scoop a large portion of chili into your bowl, add a dollop of sour cream (unless you’ve already put a lot in the chili….or if you don’t care about the calories). Garnish with avocado chunks, cheese and ENJOY!