This chili was inspired by working moms. With work, family and children all going in different directions at different times, you might need a quick and easy recipe everyone will love — and can be easily reheated. This recipe is perfect year round, and can be adapted and changed according to your family’s tastes.
1 shallot 3 garlic cloves 1 tablespoon butter 1 can diced tomatoes and green chiles (such as Rotel), undrained 1 can salsa verde 2 cans of white beans, drained 1 teaspoon oregano 1 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground cumin 15 ounces chicken broth 1 pound boiled chicken (or 1 rotisserie chicken), shredded 1/4 to 1 /2 cup half-and-half or heavy cream Cheddar cheese, grated Sour cream Corn chips Cilantro (optional) Chop the shallot. Melt the butter in a large pot. Add the shallot.
Brown slightly and add the garlic. Add the tomatoes and green chiles, salsa verde, white beans, coriander, oregano, cumin, salt and pepper and let simmer for a few minutes. Next, add the chicken broth and let that simmer while shredding your chicken.
Add the shredded chicken and the half and half to the pot, and let simmer over low heat until ready to serve. Serve in a bowl topped with cheddar cheese, sour cream, corn chips and a little bit of cilantro..
