Rotisserie Chicken Chili

Name: Rotisserie Chicken Chili
Total time: 260
Yield: 8
Ingredients: 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

Recipe by Angela Boyles from allrecipes.com

Dinner 4 Hr. 20 Mins.

Ingredients

8 servings

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1 tablespoon vegetable oil
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1 cup diced onion
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3 (15 ounce) cans great Northern beans, divided
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2 (15 ounce) cans chicken broth
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3 cups shredded rotisserie chicken
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1 (14.5 ounce) can petite diced tomatoes, drained

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1 (4 ounce) can diced green chiles
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3 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 teaspoon cayenne pepper
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1 cup shredded Monterey Jack cheese, or more to taste

Instructions

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.