Walking into the house after work, church, or school and smelling a pot of something hot and delicious simmering on the stove is one of the most welcomed scents to any nose when the weather begins to chill a bit. My kids recently told me that one of the things they love is coming home to the smell of chili, mainly because they know I probably bought Fritos for them to eat with the chili bubbling away on the stove.
What they don’t know is MY favorite thing about making chili is that it’s a “One-Pot” meal. I mean, isn’t a “One-Pot” meal always a mom’s “dream” dinner because it’s an easy dump and pour method of cooking that saves us time and energy after a busy work day or before a night filled with activities?
This chicken chili is quick, easy, and just a little different from the traditional beef and tomato-based chili. Not to mention that it’s always nice when you can find a “cheat” ingredient like the tomatillo salsa used in this particular recipe.
QUICK & EASY CHICKEN CHILI
2 tablespoons butter
2 tablespoons flour
8 cups chicken broth
1 large rotisserie chicken, meat removed and shredded
3 cans navy beans, drained and rinsed
1 cup tomatillo salsa or salsa verde
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon salt
Toppings: diced avocado, diced tomatoes, tortilla chips, shredded cheese and sour cream.
- In a large pot over medium-high heat, melt butter and whisk in flour, cook for 2 minutes.
- Add the broth, whisking as you pour to blend together the flour mixture with the broth.
- Add the chicken, beans, tomatillo salsa, cumin, chili powder and salt, bring to a boil, then reduce to a simmer for 20-25 minutes, stirring occasionally.
- Serve chicken chili with desired toppings.