Rotisserie Chicken Chili recipe

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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: : -

Directions

  1. 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.

  2. 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.

  3. Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

Recipe Yield

8 servings

Recipe Note

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

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