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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

Nutrition Info

475.4 calories carbohydrate: 39.5 g cholesterol: 80.2 mg fat: 18.6 g fiber: 9.1 g protein: 37.2 g saturatedFat: 6.4 g servingSize: - sodium: 899.5 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!