Chipotle Chicken Chili... NACHOS
Equally as good as chili or on nachos: That's a win-win situation!
Servings 8
Ingredients
- 1 small yellow onion chopped
- 1 tablespoon minced garlic
- olive oil
- 32 oz chicken broth use a box, or I just made mine in the Crock-Pot overnight with the chicken bones
- ½ a Costco rotisserie chicken shredded (or a whole grocery store one, or whatever leftover shredded cooked chicken you have handy)
- 2 cans white beans drained (I used Cannellini and small white beans)
- 1 can black beans drained
- 4 oz can chopped green chiles
- 7 oz can chipotles in adobo chopped, with sauce (throw the contents of the whole can in a little food chopper and have at it)
- Juice of one small lime
- 1 teaspoon cumin
- 2 teaspoon oregano
- 15 crushed tortilla chips
- Nacho fixings of choice -- I used tortilla chips cheese, sour cream, tomatoes, and diced avocado
Instructions
- Get out a big Dutch oven and saute your onion in olive oil over medium heat until softened.
- Add garlic and saute another minute.
- Add broth, chicken, beans, chiles, chipotles in adobo, lime juice, cumin, and oregano.
- Bring to a boil, then reduce heat and simmer 60-90 minutes, stirring occasionally.
- Crush 15 tortilla chips (I again used the food chopper), stir into chili, and simmer another 10 minutes.
- Note: Don't add salt to the chili, because the tortilla chips add just enough.
- If you don't want to use the chips to thicken or can't have corn, instead pull out and puree some of the beans, then add back into the chili.
- Serve chili with normal chili accompaniments (toast, cornbread, or tortilla chips, cheese and/or sour cream...) or use in...
Chipotle Chicken Chili... NACHOS
- Arrange tortilla chips on a microwave safe plate and top with chili, cheese, and other nacho toppings of choice.
- Layer as many times as desired.
- Microwave for one minute, then add avocados or guacamole, sour cream, grape or diced tomatoes, and/or salsa...