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Quick White Bean Chicken Chili
Talk about a meal the whole family can get behind. This hearty chili comes together in less than 30 minutes, thanks to a rotisserie chicken, canned beans, and jarred salsa verde. If you set out all the tasty add-ins like a topping bar, everyone can customize their bowls of chili just the way they like. The recipe, which makes 9 cups, is a Yummly original created by Ashley Strickland Freeman.
- Heat oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin, oregano, green chilies, broth, and salsa verde. Bring to a boil.
- Stir in beans. Use a potato masher to mash some of the beans to thicken the soup. Stir in chicken. Reduce heat and simmer chili uncovered about 10 minutes, stirring occasionally, to let flavors develop.
- Stir in ¼ cup cilantro. Ladle chili into bowls and serve with more cilantro plus jalapeño, avocado, sour cream, cheese, and tortilla chips for topping.
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|Calories290Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.