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Rotisserie Chicken Shortcut White Chili
Rachel Kim

Rotisserie Chicken Shortcut White Chili

Cooked rotisserie chicken turns white chili into a half-hour dinner. Add the meat near the end so it warms without shredding into dry threads. Pureeing beans with broth supplies the long-simmered texture the clock cannot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup diced yellow onion
  • 1 diced jalapeno pepper seeded
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken skin removed
  • 1 cup frozen corn
  • 1 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium heat and cook the onion and jalapeno for 6 minutes until soft.
  2. Stir in the garlic and cumin for 30 seconds.
  3. Blend 1 can of beans with 1 cup broth until smooth and add it with the remaining beans, broth, green chiles, corn and salt.
  4. Simmer uncovered for 15 minutes, then add the chicken and heat it to 165°F for about 4 minutes.
  5. Remove the pot from the heat and stir in the lime juice.