1 rotisserie chicken, skinned and meat removed and chopped
1 Tbsp dried minced onion flakes
3 cups chicken broth
2 cans cannellini beans, drained
1 can green chiles
1 tsp minced garlic
1 tsp cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp pepper
1/2 tsp salt
1/8 tsp cayenne pepper
In a Dutch oven, combine all ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Top with Monterey Jack cheese, salsa, and sour cream.