1 1/2lbs Roasted Chicken, chopped
1 Medium Onion, Diced
2 Garlic cloves, minced
2 Tbsp Chili Powder
1 tsp Oregano
1/4 tsp Cayenne Pepper
15oz can Navy Beans, drained and rinsed
15oz can Sweet Corn, drained
4oz can Green Chiles, with liquid
4 cups Chicken Broth
3 tbsp AP Flour
Into a small bowl mix chili powder, oregano and cayenne pepper. Set aside.
To a Dutch oven or large pot, add olive oil and onion, sauté until softened. Add and garlic and sauté until fragrant. Add in flour and cook for a couple of minutes.
Then add chili seasoning and toast for a couple of minutes. If there’s not enough oil in the pan you can add more. Add in the chop chicken and stir to coat.
Add the chicken broth, beans, corn and green chilies. Stir this mixture, cover and cook on medium until the chili has slightly thickened, about 20 mins.
Serve over rice or with tortillas! Top with freshly grated cheddar cheese and a dollop of sour cream!