Ingredients

The following ingredients have 4 Servings
  • 6 (15 ounce) cans cannellini or Great Northern beans (drained and rinsed)
  • 2-3 (4 ounce) cans diced green chiles
  • 1/2 cup butter
  • 1 white onion (diced finely)
  • 1/2 cup flour
  • 4 cups chicken broth ((I like to use Better than Bouillon chicken base with water))
  • 3 teaspoons ground cumin
  • 2-3 cups shredded rotisserie chicken ((or cook chicken breasts in chili - see note))
  • 2 cups shredded Monterey Jack cheeses ((or Mexican blend cheese))
  • 1 cup sour cream
  • dash of hot sauce ((optional))

Instruction

  • In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
  • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine. 
  • Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
  • Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
  • To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.