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Low carb mexican chicken chili

LowCarbMexicanChickenChili

Dinner tonight, March 19, 2017
Absolutely delicious chili , one of the best , I did not have any Great northern beans, so cannellini beans was a great alternative .
10 servings

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 lb. rotisserie chicken, shredded
  • 4 cups chicken broth
  • 1 can (4 ounces) chopped green chilies ( I used 3 big fresh Jalapeño )
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cayenne pepper
  • 2 cans great northern beans, drained, divided ( I used Cannellini beans )
  • 1 can pinto beans, drained
  • 1 cup shredded Mexican blend cheese
  • 1 chopped jalapeno pepper, optional
  • Cilantro, for garnish

1) Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.

2)
Add garlic, sauté for one minute.

3)
Add chicken, chicken broth, green chilies, cumin, oregano and cayenne. Reduce heat to low and allow to simmer.

4)
Using a food processor or a potato masher, mash one can of great northern beans until it resembles a chunky paste. Add the paste and remaining two cans of beans to the pot.

5)
Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help

6)
Top with cheese, jalapeños and cilantro as desired.

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