White Chicken Chili

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.


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