Bring water to a boil in a 5-qt. Dutch oven over high heat. Whisk in tomato paste, then chili mix.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This Southwest chicken chili comes together quickly in one pot and with minimal ingredients, thanks to the convenience of Shore Lunch chili mix and Hy-Vee rotisserie chicken.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 7 c. water | ||
| 1 (6-oz.) can Hy-Vee tomato paste | ||
| 1 (10.6-oz.) pkg. Shore Lunch homestyle chili with beans mix | ||
| 2 Hy-Vee Kitchen picked rotisserie chicken | ||
| Hy-Vee Santa Fe style tortilla strips, for serving | ||
| Fresh pico de gallo, for serving | ||
| Avocado, seeded, peeled and cubed, for serving |
Things To Grab
- 5-qt. Dutch oven
- Whisk
- Wooden spoon or silicone spatula
- Ladle
- Serving bowls or soup mugs
Directions
Reduce heat to low. Simmer, uncovered, for 25 minutes, stirring occasionally. Stir in chicken.
To serve, ladle chili into serving bowls or soup mugs. Top with tortilla strips, pico de gallo and avocado, if desired.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 1630mg
- Total Carbohydrates: 58g
- Protein: 30g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%