quick chicken chili

4    |   
Prep Time:
15 minutes    |   
Cook Time:
30 minutes

print this page

People often ask me what I make for dinner when I can’t think of anything and nine times out of ten, I say Mexican Casserole. But last night I found the remainder of a rotisserie chicken in the back of the fridge and thought, aha—quick chicken chili. Start this at 6:15 and have a great-tasting dinner on the table by 7pm…with or without Fritos.

chicken chili


2 tablespoons oil
1 small onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped, or 4-oz can diced roasted green chiles
2 tablespoons chili powder
2 cloves garlic, minced
shredded chicken (see note)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) pinto or black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)

Garnishes: grated cheese, Fritos, sour cream, chopped green onions


Heat oil in large saucepan or Dutch oven; stir in onion, bell pepper and poblano or canned chiles. Cook, stirring often, until vegetables are lightly browned, about 5 minutes.

Stir in chili powder and garlic; cook until fragrant, about 1 minute. Stir in chicken and cook for 2 to 3 minutes to meld the flavors. Add the tomatoes, beans and 1 cup water; bring to a boil.

Reduce heat, cover and simmer for 20 minutes. Stir in corn; cook a few minutes more until corn is heated through. Ladle into bowls and garnish as desired.

note: use either the shredded chicken from two breasts of a rotisserie chicken (or leftover cooked chicken you made yourself), or use a 12-ounce package habanero-chicken sausage, sliced.