Sometimes a lonley (aka boring) rotisserie chicken just speaks to you and today my chicken was feeling a little fiery. She yearned to be liberated from her sad state and reborn as a spicy, heart-warming dish. I think this quick version of white chili did her proud.
Express Chicken White Chili
4 whole cooked chicken breasts - shredded or one rotisserie chicken picked clean
1 whole white onion, chopped
2 cloves mined garlic
3 cans (16 Ounce Cans) Northern (white) beans, drained and rinsed
1 can (26 Ounce) Cream of Chicken soup - can use low-fat
2 cans (28 Ounce) Rotel or fire roasted diced tomatoes - I used one can Rotel and one can diced since my kids cannot take the heat! Do not drain.
1 package McCormick White Chicken Chili Seasoning Mix
32 ounces chicken broth - more or less depending on how thick you like it
1 cup frozen corn
Dutch Oven Method:
In a large Dutch oven saute onion and garlic in a few Tbls. of extra virgin olive oil until softened and fragrant. Add all ingredients and simmer on low for at least two hours but as long as you can.
Crock pot Method:
In a small saute pan, saute onion and garlic in a few Tbls. of extra virgin olive oil until softened and fragrant. Add onion/garlic mixture to Crock pot and add all other ingredients to pot. Cook on high for a couple of hours and then switch to low for a couple of hours. Or cook all day on low if necessary.
Toppings (optional)
Extra Hot Sauce
Sour cream
Shredded cheese
Raw onion
Avocado
Tortilla chips or Fritos
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