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By bjlazyl

Ingredients

• Toppings:
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups shredded cooked chicken
• 2 (14 1/2-oz.) cans chicken broth
• 2 (4.5-oz.) cans chopped green chiles
• 1 (1.25-oz.) package white chicken chili seasoning mix
• 3 (16-oz.) cans navy beans
• Avocado-Mango Salsa
• Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Toppings:

Avocado-Mango Salsa

Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

How to Make It

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

Chef's Notes

We tested with McCormick White Chicken Chili Seasoning Mix.

How to Make It

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

Chef's Notes

We tested with McCormick White Chicken Chili Seasoning Mix.