Rotisserie Chicken Chili
Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!
vegetable oil
1
tablespoon
diced onion
1
cup
great Northern beans, divided
3
(15 ounce) cans
chicken broth
2
(15 ounce) cans
shredded rotisserie chicken
3
cups
petite diced tomatoes, drained
1
(14.5 ounce) can
diced green chiles
1
(4 ounce) can
garlic, minced
3
cloves
ground cumin
2
teaspoons
dried oregano
2
teaspoons
cayenne pepper
1
teaspoon
shredded Monterey Jack cheese, or more to taste
1
cup
 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.
