2 cans (4 ounces each) chopped green chile peppers
3 cans (14.5 ounces each) Great Norther beans, undrained
1 tbsp garlic powder
1 tbsp ground cumin
1 tbsp dried oregano
2 tbsp fresh cilantro, finely chopped
½ to 1 tsp ground cayenne pepper, to taste
Monterey jack cheese, shredded
Sour cream
Instructions
Remove all the skin from the rotisserie chicken and discard. Remove all the meat from the chicken. Discard bones (or reserve to make chicken stock). Shred or chop the chicken meat into bite size chunks. Set aside.
In a large saucepan or kettle, saute the onions in 1 tbsp olive oil over medium heat until tender and translucent, about 3-5 minutes.
Add the chicken broth and green chile peppers; bring to a boil.
Stir in the Great Northern beans, garlic powder, cumin, oregano, cilantro, and ground cayenne pepper. Add the shredded chicken. Stir until combined and bring mixture just to a boil. Reduce heat and simmer for about 30 minutes.
To serve, top with a dollop of sour cream and sprinkle with Monterey Jack cheese.
Notes
If you like your chili a bit thicker, you can puree 1 can of Great Northern beans in a food processor prior to adding it to the chili.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/incredible-blonde-chicken-chili/