Store-bought, Cheffed-up: Green Chicken Chili

green chili

Sometimes the best dinners come from a jar…and a rotisserie chicken. Meet my quick green chicken chili, which takes three ingredients and about fifteen minutes. No lie. 

I've mentioned this trick here on Minxeats before, but there are new readers, so I'm saying it again: Find Desert Pepper Salsa del Rio and buy a couple three jars. I find it a bit too watery to use as actual chip-n-dip salsa, but it's fabulous for cooking. You can use other green salsas, of course, but I have found that this particular one requires no additional seasoning; it's perfect as it is.

Here’s what I do for my super fast weeknight green chicken chili:

• Open the jar of Desert Pepper Salsa del Rio.  

• Drain and rinse a can of white beans. I like cannellini, but great northern work perfectly

Throw both together into a medium pot, bring it to a boil, then turn the heat down and simmer for ten minutes so the flavors can mingle. 

• Shred about two cups of supermarket rotisserie chicken Add the chicken to the pot and heat until warmed through. 

• Eat! 

Of course you should taste it and adjust the seasonings to your liking (honestly, it will be just right), and then top with whatever garnishes make you happy: cilantro, a squeeze of lime, avocado, cheese, sour cream, or all of the above. Serve with your favorite brand of tortilla chips. (I like Xochitl, which are thin and crispy and taste like actual corn.)

The Salsa del Rio gives this chili a personality you don’t usually get from jarred sauces. The rotisserie chicken adds protein without much extra effort. And honestly? It tastes like you spent way more time in the kitchen than you actually did. It's perfect for those nights when you have neither the time nor the energy for cooking, but don't want to eat a peanut butter sandwich over the sink.  

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Posted on Minxeats.com.