Rotisserie Chicken Chili

Rotisserie Chicken Chili with Cast Iron Corn Bread
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Cook Time
20 min
Cook Time
20 min
  1. Bowl of shredded rotisserie chicken meat
  2. 4 cloves garlic, roasted and minced
  3. 1 Vidalia onion, roasted and diced
  4. 1 jalapeño, roasted and minced
  5. 8 oz green chilis, including juice
  6. 4 cups chicken stock
  7. 30 oz cannelloni beans
  8. 1 tbs Lime juice
  9. 1 Tbs cumin
  10. 1 tsp fresh oregano
  11. 1 tsp kosher salt
  12. 1 tsp black pepper
  13. ½ tsp chili seasoning
  14. ¼ tsp cayenne
  15. 1/3 cup fresh cilantro, coarsely chopped
  16. •Corn Bread
  17. corn bread batter
  18. 1 cup jack cheese, ¼” cubes
  19. 2 jalepenos, roasted and chopped
  20. red pepper, roasted and julienned
  21. •Garnish Bar
  22. Diced tomatoes
  23. Sour cream
  24. Avacado
  25. Sliced lime
  26. Rainbow tortilla chips
  1. On the side burner, over medium heat, add EVOO and roasted vidallia onion, jalapeno, and minced garlic. Sautee until fragrant and add green chilis.
  2. Next add the shredded chicken, letting the meat soak up the rich flavors in the pot.
  3. Next add the chicken broth, , beans and bean puree (a great way to thicken the chili), lime juice, and chili seasonings (cumin, salt, oregano, black pepper and cayenne.) Bring to a boil then lower heat to medium low and simmer for 20 minutes.
  4. Adjust the seasoning with salt and cayenne to your preference and serve hot with a slice of Cast Iron Pepper Jack Corn Bread and fix in’s.
  5. ** Cheesy Jalapeno Corn Bread.
  6. Close the cooking hood, with flame on medium high to bring the oven temperature to 350+/-.
  7. Mix a basic corn bread batter elevating with 1 cup of sharp pepper jack cubes.
  8. Pour batter into greased cast iron pan.
  9. Garnish the batter with roasted red peppers.
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