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Pepper & Garlic Chicken Chili



2 cups Chicken breasts, cooked and shredded
1 medium Onion, chopped
32 oz. Chicken broth
1 (4 oz.) can Green chiles, chopped
3 (14.5 oz.) cans Cannellini beans, drained, divided
2 tsp. Ground cumin
2 tsp. Dried oregano
1 jar Robert Rothschild Farm Pepper & Garlic Dip
1 tsp. Ground black pepper
1 tsp. Salt
Monterey Jack cheese, shredded
Cilantro, chopped




Over medium-high heat, add onion, chicken, chicken broth, cumin, oregano, black pepper, and chiles to large saucepan and bring to a boil. Reduce heat to low. Mash one can of beans until smooth and add to saucepan. Stir in remaining cans of beans and Pepper & Garlic Dip. Simmer for 15 minutes, or until onion is tender. Top with shredded cheese and cilantro.

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