Advent’s Easy Rotisserie Chicken Chili
Advent Lutheran – C. S. Flickinger
1 Tbs. oil
1/2 c. onion, finely chopped
2 large cloves garlic, minced
2 tsp. chili powder
1/2 tsp cumin
1 (15oz) can tomato sauce
1 (29oz) can diced tomatoes with green peppers
4 c. diced, cooked chicken
1 (29oz) can pinto beans, drained
1/2 pkg frozen corn
1/2 c. light sour cream
1 can chicken broth
1 c. water, if needed
1/2 c. chopped parsley or cilantro
shredded cheese & taco chips
Heat oil in large pot. cook onions until soft. Add garlic, chili powder, and cumin, stir 1 minute. Add broth, tomato sauce, diced tomatoes, and chicken. Bring to a boil. Lower and cook slowly for 5 minutes. Add drained beans, corn, sour cream, and cilantro. Cook slowly for 20 minutes more, uncovered. Serve with shredded cheese and tortilla chips.
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