Buzz
Photo by Fred HardyFor a quick and satisfying dinner, a rotisserie chicken is a trusty option. In this case, it’s the star of a comforting chicken chili recipe that comes together effortlessly. Begin by sautéing a chopped onion in a pot, then add the rest of the ingredients: pinto beans, green chiles, chicken broth, and masa harina.
Masa harina, a gluten-free flour made from nixtamalized corn, is traditionally used for making corn tortillas. In this recipe, it serves as an excellent thickening agent for the chili. Next, stir in the shredded rotisserie chicken and customize the chili with your favorite toppings. We enjoy adding shredded cheese, cilantro, sliced scallions, and fresh jalapeños.
If masa harina isn’t available, you can substitute by pulsing corn tortillas in a food processor and using them in place of the masa. Add the crushed tortillas to the hot chili before adding the chicken and allow it to simmer for at least 10 minutes to thicken. Alternatively, tear the tortillas into smaller pieces.
Ingredients Needed
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2 Tbsp neutral oil (e.g., canola)
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1 cup chopped yellow onion
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1 tsp ground cumin
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4 cups lower-sodium chicken broth
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1/4 cup masa harina (e.g., Bob's Red Mill)
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2 15-oz. cans no-salt-added pinto beans, drained and rinsed
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1 4-oz can chopped green chiles, drained and rinsed
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1 1/2 tsp kosher salt
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3 cups (about 12 oz.) shredded rotisserie chicken (from 1 chicken)
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shredded Monterey Jack cheese
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cilantro leaves (optional)
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scallion, sliced (optional)
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1 jalapeno pepper, sliced (optional)
Instructions
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Heat the oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until softened, about 6 minutes. Stir in cumin and cook, stirring constantly, until fragrant, about 1 minute.
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Pour in the broth and whisk in masa harina until smooth. Add the beans, chiles, and salt, then bring to a boil. Lower the heat to medium-low and let it simmer for 15 minutes. Stir in the chicken and simmer for another 5 minutes. Serve with your choice of toppings.
Nutritional Information (per serving)
| 599 | Calories |
| 23g | Fat |
| 60g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 599 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 5g | 23% |
| Cholesterol 115mg | 38% |
| Sodium 2225mg | 97% |
| Total Carbohydrate 60g | 22% |
| Dietary Fiber 2g | 7% |
| Total Sugars 6g | |
| Protein 42g | 85% |
| Vitamin C 76mg | 85% |
| Calcium 249mg | 19% |
| Iron 5mg | 28% |
| Potassium 1023mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
