What can I add to my chili to make it taste better?

Lime juice, fresh cilantro, or smoky chipotle powder instantly boost flavor.

How do you thicken up chili with rotisserie chicken?

Mash a few beans into the broth or simmer uncovered for extra thickness.

Both are delicious—white meat is leaner, dark meat adds richness.

Stored properly, it lasts four days in the fridge or three months in the freezer.

Scale

½ rotisserie chicken, 2-3 cups, meat shredded

1 tablespoon oil

1 medium onion, chopped

3 garlic cloves, chopped

2 cans (4 oz each) diced green chilies

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

Pinch cayenne pepper, optional

2 cans (14 oz each) white beans, drained & rinsed

32 ounces low-sodium chicken broth or stock

1 cup water

1 lime, juiced

¼ bunch cilantro (about ¼ cup), chopped

Toppings: lime wedges, sliced avocado, tortilla chips

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1. Pull the meat from ½ a rotisserie chicken and shred into 2–3 cups.

2. Heat oil in a large pot over medium heat. Add onion, garlic, and diced green chilies with liquid. Cook 3 minutes until onions are translucent.

3. Add cumin, oregano, and cayenne (if using). Stir 1 minute to toast spices.

4. Stir in beans, shredded chicken, broth, and water. Bring to a boil.

5. Reduce heat and simmer 15 minutes, covered.

6. Add lime juice and cilantro before serving.

7. Serve with avocado slices, lime wedges, or tortilla chips.

Refrigerate leftovers up to 4 days in airtight containers.

Freeze in single portions for up to 3 months.

Reheat gently on the stove with a splash of broth or water.