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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Great weeknight fare using a barbecued rotisserie chicken from the grocery store. Ingredients:
2 poblano chiles, chopped |
1 large red bell pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
2 (14 1/2 ounce) cans rotel, zesty chili-style diced tomatoes |
3 cups shredded rotisserie-cooked chicken |
1 (16 ounce) can navy beans |
1 (15 ounce) can black beans, rinsed and drained |
1 (12 ounce) can beer |
1 (1 1/4 ounce) envelope white chicken chili seasoning mix (mccormick) |
Directions:
1. Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
2. Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
3. Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.
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