Description
A flavorful and hearty dish combining spicy jalapeño ranch style beans with shredded rotisserie chicken, simmered to perfection in a savory mix of Rotel, chicken broth, and onions. Perfect for an easy weeknight meal that delivers a satisfying heat and rich taste.
Ingredients
Scale
Beans and Vegetables
- 2 cans Jalapeño Ranch Style Beans (choose a variant with jalapeños for added heat)
- 1 can Rotel (diced tomatoes with green chilies; can substitute with plain diced tomatoes)
- 1 cup Chopped Onion (red or yellow)
Liquids and Protein
- 2 cups Chicken Broth (preferably low-sodium, or water for a lighter option)
- 2 cups Shredded Rotisserie Chicken (can substitute with ground beef, pulled pork, or omit for vegetarian option)
Instructions
- Combine Ingredients: In a large pot or slow cooker, mix together the jalapeño ranch style beans, Rotel, chicken broth, chopped onion, and shredded rotisserie chicken. Stir well until all ingredients are fully incorporated.
- Heat to Boil: Place the pot on medium-high heat and bring the mixture to a gentle boil. This step helps meld the flavors together and brings everything to the right cooking temperature.
- Simmer: Reduce the heat to low and allow the mixture to simmer uncovered for about 1 hour, stirring occasionally to prevent sticking and ensure even cooking. If using a slow cooker, set it to low and cook for 4-6 hours instead.
- Season Adjustment: After simmering, taste the beans and adjust seasonings as necessary, adding salt, pepper, or spices to suit your preference.
Notes
- Choose low-sodium chicken broth to control the salt content.
- For a vegetarian version, omit the shredded chicken and substitute with an additional cup of beans or a plant-based protein.
- Stir occasionally during simmering to prevent burning on the bottom.
- Can be served over rice, with cornbread, or as a standalone hearty stew.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
