Welcome to the February 7, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. Now. I don’t know if you know this, but there’s some kind of big football game or something going on tonight… All I know is about that is: Good excuse to eat nachos, people!
Blue corn tortilla chips were on sale earlier this week (aren’t they pretty?), while regular ones are always cheap at ALDI, and avocados in my neck of the woods are seasonally cheap. Pair all that with half of one of those big $5 rotisserie chickens from Costco, and you have yourself a built-in recipe for Chipotle Chicken Chili… NACHOS.
This is equally good as chili OR nachos, so win-win there — the kids and I have been eating it all week.
I know, right? You try to pick just one!
Chipotle Chicken Chili… Nachos
Ingredients
1 small yellow onion, chopped
1 Tbsp minced garlic
olive oil
32 oz chicken broth (use a box, or I just made mine in the Crock-Pot overnight with the chicken bones)
1/2 a Costco rotisserie chicken, shredded (or a whole grocery store one, or whatever leftover shredded cooked chicken you have handy)
2 cans white beans, drained (I used Cannellini and small white beans)
1 can black beans, drained
4 oz can chopped green chiles
7 oz can chipotles in adobo, chopped, with sauce (throw the contents of the whole can in a little food chopper and have at it)
Juice of one small lime
1 tsp cumin
2 tsp oregano
15 crushed tortilla chips
Nacho fixings of choice — I used tortilla chips, cheese, sour cream, tomatoes, and diced avocado
Directions
Get out a big Dutch oven and saute your onion in olive oil over medium heat until softened. Add garlic and saute another minute. Add broth, chicken, beans, chiles, chipotles in adobo, lime juice, cumin, and oregano. Bring to a boil, then reduce heat and simmer 60-90 minutes, stirring occasionally.
Crush 15 tortilla chips (I again used the food chopper), stir into chili, and simmer another 10 minutes. Note: Don’t add salt to the chili, because the tortilla chips add just enough. If you don’t want to use the chips to thicken or can’t have corn, instead pull out and puree some of the beans, then add back into the chili.
Serve chili with normal chili accompaniments (toast, cornbread, or tortilla chips, cheese and/or sour cream…) or use in Chipotle Chicken Chili… NACHOS. Arrange tortilla chips on a microwave safe plate and top with chili, cheese, and other nacho toppings of choice. Layer as many times as desired. Microwave for one minute, then add avocados or guacamole, sour cream, grape or diced tomatoes, and/or salsa…
Here we go nachos, here we go!
OK, now I’m in the football spirit! This chili thickens up overnight in the fridge, so actually makes even better nachos the next day. Using the entire can of chipotles in adobo adds a nice burn, but if you prefer less spice you can go with just one or two peppers. This recipe is completely adjustable to your own taste.
Seriously: You have got to try these! Chipotle Chicken Chili… NACHOS are gluten free (as long as your tortilla chips are) and all kinds of tasty. I’m on kind of a chipotles in adobo kick these last few months, because: So good. The smoky flavor you get from these goes so well with the lime and the salty tortilla chips, making Chipotle Chicken Chili the perfect topping for your big game day nachos. Enjoy!
Printable Chipotle Chicken Chili… NACHOS recipe
Chipotle Chicken Chili... NACHOS
Ingredients
- 1 small yellow onion chopped
- 1 Tbsp minced garlic
- olive oil
- 32 oz chicken broth use a box, or I just made mine in the Crock-Pot overnight with the chicken bones
- 1/2 a Costco rotisserie chicken shredded (or a whole grocery store one, or whatever leftover shredded cooked chicken you have handy)
- 2 cans white beans drained (I used Cannellini and small white beans)
- 1 can black beans drained
- 4 oz can chopped green chiles
- 7 oz can chipotles in adobo chopped, with sauce (throw the contents of the whole can in a little food chopper and have at it)
- Juice of one small lime
- 1 tsp cumin
- 2 tsp oregano
- 15 crushed tortilla chips
- Nacho fixings of choice -- I used tortilla chips cheese, sour cream, tomatoes, and diced avocado
Instructions
- Get out a big Dutch oven and saute your onion in olive oil over medium heat until softened.
- Add garlic and saute another minute.
- Add broth, chicken, beans, chiles, chipotles in adobo, lime juice, cumin, and oregano.
- Bring to a boil, then reduce heat and simmer 60-90 minutes, stirring occasionally.
- Crush 15 tortilla chips (I again used the food chopper), stir into chili, and simmer another 10 minutes.
- Note: Don't add salt to the chili, because the tortilla chips add just enough.
- If you don't want to use the chips to thicken or can't have corn, instead pull out and puree some of the beans, then add back into the chili.
- Serve chili with normal chili accompaniments (toast, cornbread, or tortilla chips, cheese and/or sour cream...) or use in...
Chipotle Chicken Chili... NACHOS
- Arrange tortilla chips on a microwave safe plate and top with chili, cheese, and other nacho toppings of choice.
- Layer as many times as desired.
- Microwave for one minute, then add avocados or guacamole, sour cream, grape or diced tomatoes, and/or salsa...
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