White Chicken Chili with Rotisserie Chicken
White Chicken Chili with Rotisserie Chicken is a cozy one-pot dinner with great northern beans, mild green chiles, cumin and lime. One can of mashed beans makes the broth creamy with no cream cheese.
Servings 8
Ingredients
- 4 cups rotisserie chicken chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cans diced green chiles 4 ounces
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 cans great northern beans 15 ounces each, drained, rinsed, divided (you will be mashing 1 can of beans)
- 1 tablespoon fresh lime juice optional
- 8 ounces shredded Monterey Jack cheese divided, for topping
- 3 tablespoons fresh cilantro for topping
Instructions
- In a dutch oven ( I used a 4 quart) over low heat, add the tablespoon of oil and the onion and saute until tender ( about 5 minutes). Add the minced garlic and saute for another minute.
- Add the chicken broth, green chiles, spices and 2 cans of the beans.
- With a potato masher or a fork,( I used a fork) mash the remaining can of beans until smooth. Add to the pan and stir until blended. Stir in the chicken.
- Bring to a boil then turn heat to low, cover and simmer for 20 minutes. Stir in the fresh lime juice.
- Top each serving with Monterey Jack cheese and cilantro. Tortillas are totally optional!
Notes
Mash the beans: Mash the third can of beans until smooth before stirring it in. It's what makes the broth thick and creamy without any cream.
Nutrition
Serving: 1 | Calories: 550kcal | Carbohydrates: 39g | Protein: 53g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 1284mg | Fiber: 9g | Sugar: 2g