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Ingredients
- White meat from Rotisserie Chicken, shredded
- 1 can chicken broth
- 2-3 cans Navy or Northern beans, or Combo, undrained
- 1 can Rotel tomatoes, undrained*
- 2 small cans of chopped green chilies, undrained
- 1 can black beans DRAINED and rinsed
- 1/2 c. frozen corn (I used roasted corn from Trader Joe’s)
- 1 pkg. McCormick’s White Chicken Chili Mix (found in Mexican food or gravy/mix section)
Preparation
Step 1
Sauté’ the chicken in a little olive oil, add remaining ingredients, bring to a boil, reduce heat, cover and simmer 20-30 minutes. You can garnish with cilantro, sour cream, cheese, etc. I serve with tortilla chips to add into the chili!
*I used the Mexican Rotel (with lime and cilantro) – if you use the hotter rotel, it will make it more spicy.