Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!
Prep Time::15 mins
Cook Time:: 4 hrs 5 mins
Total Time:: 4 hrs 20 mins
Servings::8
Yield::8 servings
Ingredients
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1 tablespoon vegetable oil
1 cup diced onion
3 (15 ounce) cans great Northern beans, divided
2 (15 ounce) cans chicken broth
3 cups shredded rotisserie chicken
1 (14.5 ounce) can petite diced tomatoes, drained
1 (4 ounce) can diced green chiles
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 cup shredded Monterey Jack cheese, or more to taste
Directions
Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.
Cook's Notes:
You can use 3 teaspoons jarred minced garlic instead of fresh, and frozen onions instead of fresh.
You can use cannellini beans instead of great northern, or a mixture of both.