Description

Love white chicken chili but don't have a lot of time? Make this quick version with rotisserie chicken. Serve with a side salad and crusty bread.

Ingredients

• 1-16 oz. can Great Northern Beans
• 1-14.5 oz. can chicken broth/stock
• 1 T. olive oil
• 1 medium onion, finely chopped
• 1-4 oz. can chopped green chilies, drained
• 3 T. all-purpose flour
• 2 t. ground cumin
• 1 1/2 c. finely chopped cooked chicken breast or rotisserie chicken
• shredded Monterey Jack cheese, optional
• sour cream, optional
• salsa, optional
• chopped jalapenos, optional

Steps

1. In large skillet, cook onion in oil 4 minutes or until transparent. Add chilies, flour and cumin; stir and cook 2 minutes.
2. Add beans and chicken broth/stock; bring to a boil.
3. Reduce heat; simmer 10 minutes or until thickened. Add chicken; stir and cook until hot.