It’s December, the hurry-scurry time of year when nobody has time to plan a healthy meal. At least, that’s the excuse most of us use. “I had to eat Christmas cookies for dinner — who has time to cook?”
You’re going to have to come up with a better reason to reach for the cookies because this chili is really, and I mean really good, and it takes just minutes to assemble.
The idea of making a worthy chili in five minutes with just as many ingredients sounds implausible. Basically, all it amounts to is a short-order assembly line consisting of opening a few cans and jars and dumping them into a pot with a store-bought rotisserie chicken. OK, where are those cookies?
That’s what I thought at first. But it being December, I was in a rush to make dinner last night. I stopped at the market for the Frontera Tomatillo Salsa (Cooks Illustrated says it’s the best of the green salsas) and gave it a go with leftover roasted chicken (that I roasted myself the night before — it’s not rocket science.)
What…a…revelation. Delicious. So good that I want to assemble it again and tell everyone I made it from scratch. I’m not above subterfuge. Thanks, gimme some oven, for the recipe, and for making me look good.
4 cups low-sodium chicken broth*
4 cups cooked, shredded chicken (rotisserie chicken works fine)
2 cups salsa verde
2 (15-oz.) cans white beans, drained and rinsed (I used cannellini beans)
2 tsp. ground cumin
Stir together all ingredients in a medium pan and simmer for about 5 minutes. Serve with optional toppings: chopped avocado, fresh cilantro, plain Greek yogurt or sour cream, sliced green onion, shredded cheddar cheese.
*The original recipe calls for 6 cups of chicken broth but I cut it back to 4 because that seemed like a lot of liquid. If you’d like your chili soupier, add more broth.
Serves 6 to 8
WW PP per serving — 8