Easy white bean chicken chili you can whip up on the stovetop. Healthy ingredients include chicken broth, rotisserie chicken, green chiles and spring onions. This is such a soothing chili for the cold weather.
Shred the rotisserie chicken. Spread chicken pieces out on a plate and sprinkle all sides with 1 tbsp cumin and 1 tbsp chile powder.
In a dutch oven or large pot on stove, heat 1 tbsp of olive oil Add onions and saute for about 4 minutes, until soft. Add minced garlic and saute for 30 seconds.
Add beans, shredded chicken, chiles, oregano, 1 tbsp chile powder, 1 tbsp cumin, ¼ tsp salt. Add 3 cups or more chicken broth (add enough to arrive at your desired chili consistency).
Stir to combine. Simmer on low for 20 minutes, in uncovered pot.
Remove dutch oven from heat and cool for 5 minutes.
Stir in 1 cup of shredded cheese. Then stir in 1 cup of sour cream.
Simmer on very low for 15 minutes (DO NOT BOIL - this could cause the dairy products to separate).
Serve in bowls and garnish with cilantro, spring onions and dollop of sour cream.
Note: You can use chicken breasts instead of rotisserie chicken, if desired. Simply bake the chicken breasts, wrapped in foil with lemon juice squeezed all over the meat, for about 1 hour at 375 degrees. Shred chicken.