Light and creamy, this is definitely not your classic chili. Cooked up with poblano peppers, golden chicken broth & plenty of seasonings - We think you'll agree this one-pot wonder has plenty of kick! Toss in some crunchy tortilla chips, and you've got dinner in the bag! Also a great recipe idea for your leftover chicken
or turkey.
Cookware We Recommend: 9 Quart Dutch Oven
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients:
- 2 cups rotisserie chicken, picked & shredded
- 1 cup yellow onion, diced
- 1 cup poblano pepper, diced
- 2 cloves garlic
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons Carolina Cooker® Chicken & Rib Rub
- 2 cans cannellini beans (one pureed, one whole)
- 1 ½ cups corn
- Juice of 1 lime
- Pepper Jack cheese for garnish
- Cilantro for garnish
Directions:
- Heat oil in a Dutch oven over medium high. Add in onion and pepper and then sauté for 5 minutes. Then add garlic and continue to sauté until onion is translucent.
- Add chicken broth, cumin, oregano, and Rib Rub. Bring to a boil and reduce heat to low and simmer for 15 minutes.
- Add in corn and both cans of beans (Note: When pureeing the beans if added liquid is needed to get them smooth, use ½ cup of the chicken broth).
- Simmer for another 5 minutes and stir in chicken and lime juice.
- Serve with cheese and cilantro over the top and enjoy.
