I went over to visit a friend today who is recovering from surgery. She’s doing very well and confessed to feeling a little spoiled by all the meals her friends are bringing over. I inspected her fridge and it IS looking very good. She actually treated ME to lunch by sharing a bowl of her friend Deb’s chicken chili. It was so fabulous I put a shot of it up on my Facebook page and got a lot of you asking for the recipe. Luckily Deb included it with her care package…so here ya go~ Enjoy and thanks Deb & Miss K. Happy Healing xoxo
Deb’s Chicken Chili
2 T olive oil
1 large onion diced
2 T cumin
2 t dried oregano
3 cloves garlic minced
Meat from 1 whole roasted chicken
1 can green chilies*
1 quart low sodium chicken broth
2-15oz cans white beans, drained
1 cup corn
Optional: garnish with parsley or cilantro and avocado!
Heat olive oil over med hi in 5-6 quart Dutch oven. Add onion and cook stirring till tender 4-5 min.
Add cumin, oregano and garlic and cook till fragrant, about 1 min longer. Stir in chicken and chilies, then add broth and beans. Bring to simmer, reduce heat to low, simmer partially covered stirring occasionally about 20 min. Add corn and cook about 5 min more. Add salt to taste (I didn’t add any).
*you can spice it up by adding diced jalapeño and poblano chilies instead of canned.