Southwest Rotisserie Chicken Chili
with Fresh Squeezed Lime and Sour Cream
Chili was a world I started exploring a few years ago when I got a vacuum sealer. (oh how I heart my sealer) Hubby loved gobbling up a bowl in the winter and I loved experimenting with different varieties. I could make a huge batch and freeze it in 2-people servings. We could have chili for months with the mess for only 1 afternoon.
Along that same time my sis started hosting a chili cook-off. She usually has about 12 competitors. I have taken 2nd palce for my frito-pie chili ((hungry just thinking about it)) and won 1st place with my Southwest Rotisserie Chicken Chili.
Let's get cooking!!!!
Makes 18 servings!
What is the secret??? Salsa Verde and Fresh Squeezed Lime.
Rotisserie Chicken - Large
3 large Onions - chopped
6 Cloves Garlic - crushed
2 Carrot - chopped
1 Palm Full of Italian Seasoning
8 Cups of Water
2 Tablespoons Vegetable Oil
1 Can Tomatillas - 12oz. (fresh if you can get them)
2 Cans Chopped Tomatoes - 14oz.
1 Can Diced Green Chilies - 7 oz.
1 Tablespoon Oregano
1 Teaspoon Ground Corrianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
1 Jar Salsa Verde
1 Tub Fresh Garlic Salsa
4 Ears Fresh Corn
2 Cans White Beans (great northern) - 15 oz.
Salt and Pepper
On Hand: 1 Can of Chicken Stock
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime
Begin with a large size rotisserie chicken. Remove the meat from the bones and discard the skin and any strings.
Chop the chicken into small pieces and set aside.
Bring to a boil. Reduce the heat to a simmer and simmer for 2 hours. Strain the bones and vegetables from the stock. Let the stock cool for about 30 min and skim the fat from the top of the pot.
Chop one can of tomatillas and add to the pot. Discard any liquid.
I like using fresh ones if you can get them at your store. Prep fresh ones by removing the husk and washing the tomatilla. Blanch in boiling water for 5 minutes or until soft. Crush for the chili with the back of a wooden spoon.
Add two cans of chopped tomatoes to the pot.
Add one can of chopped green chilies.
Add the 4 cups of the stock as prepared in step 3 and the herbs to the pot.
Add Salsa Verde and Garlic Salsa.
Add the chopped chicken to the pot.
Add salt and pepper, simmer for 4 hours on low. If you are making ahead of time, cool completely before placing in the fridge. The next day, if needed, add a can of chicken stock to the chili. Add more herbs and salt/pepper.
Serve with a teaspoon of sour cream and fresh lime.