Total Time
40mins
Prep 10 mins
Cook 30 mins

This a recipe from the Southern Living Rotisserie Chicken Cookbook and came in a insert from the Cook Book of the Month Club. The hardest thing to do is shred the chicken.

Ingredients Nutrition

Directions

  1. Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
  2. Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
  3. Coarsely mash remaining can of beans and add to chicken mixture.
  4. Bring to boil, stirring often.
  5. Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.