Tex-Mex is my favorite cuisine. Well, that and Italian. It's hard to choose, but this week, it's Tex-Mex. I wanted to use the rest of a rotisserie chicken from the night before, and I usually use it in either some type of soup or casserole dish. I would have liked to make some Chicken and Cheese Enchiladas, Chicken and Cheese Taquitos, or a simple Chicken Enchilada Casserole. But I was a good girl and made a healthful Tex-Mex Chicken Chili with just a little shredded cheese on top.
This chili was really flavorful, especially with all the fresh toppings of pickled jalapenos, grape tomatoes, green onions, and shredded cheese. My hubby even enjoyed it...yea, I got him to eat some chicken AND veggies.
2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it
In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent. Add the garlic and cook another minute. Add the spices, and let them toast for a minute while you stir. Add the remaining ingredients, including the chicken. Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally. Taste and adjust seasonings.
Top with your favorites and Enjoy:
Linked up at: Potluck Sundays at Mommy's Kitchen