Tuesday, October 23, 2012

Chicken Chili

This chili is one of the easiest ever! Most of it involves opening a can and dumping it. If your name is Jessica Smith, the whole thing involves opening a can and dumping it in, more on that later!

I got this recipe from Niki, a colleague at Pawnee. Not only is she a great teacher, she is funny, stylish, and has such a huge heart for her students.  I think the original email that she shared with us, said I'm almost embarrassed to share this with you, because it is so easy! 

I have made this for new moms, Grey's dinner, and shared it with my friends who don't like to cook. It freezes great too!
So here it is.....

Niki Neal’s Chicken Chili

  • 1 can chili Ro-tel
  • 1 can Mexican Ro-tel with cilantro
  • 3 cans of any white bean (pinto, butter, navy, great northern etc…) Drained
  • 1 rotisserie chicken (Jess likes to use canned chicken, because it is easy. She LOVES her canned chicken!)
  • 1 can of Stagg chili*…this adds thickness.
Mix together and simmer for 30 minutes. SO easy!! Serve with sour cream, cheese, and any other chili toppings you like.  This chili is kind of spicy! 

*Stagg Chili is the chili in the can, if you can't find Stagg any bean-less canned chili will do!

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