Ingredients

The following ingredients have 7 Servings
  • 2 pound(s) roasted chicken, chopped
  • 1 can(s) refried pinto beans, 16 oz.
  • 4 cup(s) chicken broth
  • 1 can(s) Rotel diced tomatoes, 10 oz.
  • 1 large onion, chopped
  • 2 stalk(s) celery, chopped
  • 1 large green bell pepper
  • 2 teaspoon(s) smoked paprika
  • 1 teaspoon(s) ground pepper
  • 1 teaspoon(s) sea salt
  • 2 teaspoon(s) chili powder
  • 2 teaspoon(s) cumin
  • 2 tablespoon(s) olive oil
  • - Shredded cheese
  • - Tortilla chips

Instruction

  • Saute onions, celery, and bell pepper in olive oil.
  • Add the chicken and saute until the onions are translucent.
  • Turn down the heat. Add smoked paprika and rest of the spices.
  • Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
  • Add broth.
  • Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
  • Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
  • Add shredded cheese just before serving with your favorite chips or crackers.