White Lightning Chicken Chili

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  onion, sweet, diced
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 4  cups chicken, cooked and shredded
• 2 (14 ounce) cans chicken broth
• 2 (4 1/2ounce) cans  chopped green chilies
• 1 1⁄4 ounces  white chicken  chili seasoning mix
• 3 (16 ounce) cans navy beans

• Toppings

•  sour cream
•  salsa
•  avocado, diced
•  monterrey cheese, shredded
•  cilantro leaf, chopped

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.