Author Notes
If you prefer a thicker chili, you can add an additional can of navy beans that you've pureed in a blender with a little chicken stock. Simply stir it in with the can of whole beans. —Healthline
Ingredients
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vegetable cooking spray
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1
onion, chopped
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1 teaspoon
garlic, minced
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2 teaspoons
chili powder, preferably smoked
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1 teaspoon
ground cumin
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2 cups
reduced-sodium chicken broth
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1
18.75 ounce can tomatillos, drained and chopped
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2
large tomatoes, diced
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1
4 ounce can diced green chiles
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1 cup
frozen corn
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1
rotisserie chicken
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1
15 ounce can navy beans
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1 teaspoon
reduced-sodium soy sauce
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freshly cracked black pepper, to taste
Directions
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In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
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Add garlic, chili powder, and cumin and cook 30 seconds. Stir in broth and next 3 ingredients and bring mixture to a boil. Reduce heat and simmer 10 minutes.
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Meanwhile, remove skin and bones from chicken and roughly chop meat into bitesized pieces. Add meat to soup, along with corn and beans and bring to a simmer. Adjust seasoning with soy sauce and pepper, to taste.
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