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Ingredients
Seasoning
2 tsp. oregano
2 tsp. onion powder
3 tsp. cumin
1 tsp. garlic powder
1 tsp. red chili powder
1 tsp. green chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 teaspoon cayenne pepper (adjust to your liking)
1 tsp. sugar or sugar substitute (use a sweetener with a 1:1 equivalent to sugar)
2 tsp. cornstarch
White Chicken Chili
1 tbsp. Olive oil
1/2 large sweet onion, chopped
2 garlic cloves, finely chopped
2 cups shredded Rotisserie Chicken
1 14 1/2 -oz. Can chicken broth
1 4-oz. Can chopped green chiles
2 15-oz. Cans of white beans, like navy beans, drained and rinsed, divided
Toppings: sour cream, shredded Jack cheese, fresh cilantro, sliced avocado
Instructions
Stir the seasonings together in a small bowl and set aside.
Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, cook stirring often until onion is tender.
Stir in the chicken, broth, seasoning, chiles, and one can of beans.
Coarsely mash the remaining beans and add to the chicken mixture.
Bring to a boil, reduce heat to low and simmer, stirring occasionally until mixture thickens slightly and the flavors come together, about 10 minutes.
Top with sour cream, shredded Jack cheese, fresh cilantro, sliced avocado.