Ingredients
- 1 tbsp Badia Extra Virgin Olive Oil
- 2 tbsp Badia Minced Onion
- 2 tbsp Badia Minced Garlic in Water
- 1 tsp Badia Oregano
- ½ tsp Badia Ground Jalapeño
- 4 tsp Badia All-Purpose Ranch Seasoning
- 2 cups Shredded Rotisserie Chicken
- 2 tsp Badia Chicken Flavor Bouillon + 2 cups Water
- 1 can Garbanzo Beans, drained
- 1/2 tsp Badia Cilantro Lime Pepper Salt or to taste
- 1 cup Sour Cream
- Tortilla Chips, for serving
- Lime wedges, for serving
- Sour Cream, for serving
- Shredded Cheddar cheese, for serving
- Cilantro Leaves, for serving
Directions
- Heat Olive Oil in a large pot or Dutch oven over medium heat. Stir in Badia Garlic, Badia Oregano, Badia Jalapeño and Badia All-Purpose Ranch Seasoning and cook until fragrant, about 30 seconds. Add chicken and toss until evenly combined with the onion mixture then pour in chicken broth mixture. Bring to boil then reduce to simmer.
- In a medium bowl, mash about half of the beans with a potato masher (or pulse in food processer) until chunky. Add to pot along with the chile. Simmer on low heat for 20 minutes, stirring occasionally, until the chili has thickened. Just before turning off the heat, stir in 1 cup of the sour cream until smooth. Season to taste with Badia Cilantro Lime Pepper Salt.
- Ladle into bowls that have a few tortilla chips at the bottom and squeeze lime juice over the chili. Top with sour cream, cheddar cheese and cilantro if desired.
