I had some leftover grilled chicken...it rained...I thought this chili would be a great recipe and it did not disappoint. I made it dairy free, but the original recipe called for sour cream to be added to the mix. I also had dairy free cheese I sprinkled on top of mine. The original recipe called for A LOT more spices (three times as many.) I did a can of black and kidney beans.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 (14 ounce) cans chicken broth
- 2 (15.5 ounce) cans great Northern beans (or any other cans of beans)
- 1 (4 ounce) can chopped green chile peppers
- 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
- 1 tablespoons ground cumin
- 1 tablespoons chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package shredded Monterey Jack cheese
Place olive oil in a pan and sauté the onion until soft. Add the chicken broth, beans, green chillies, chicken and spices. Bring to a boil and you are done! Add the sour cream and cheese to individual bowls.
