Ingredients
1 tablespoon vegetable oil
200 g diced onion
3 cans (15 oz) great Northern beans, divided
2 cans (15 oz) chicken broth
450 g shredded rotisserie chicken
1 can (14.5 oz) petite diced tomatoes, drained
1 can (4 oz) diced green chiles
3 cloves garlic, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
200 g shredded Monterey Jack cheese, or more to taste
Directions
Step 1
In a skillet, heat oil over medium-high heat. Sauté onion until soft, about 5 minutes. Remove from heat and add 1 can of beans. Mash the beans into the onion using a potato masher.
Step 2
Transfer the onion mixture to the bottom of a slow cooker. Add the remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
Step 3
Cover and cook on High for about 4 hours, or until the chili is reduced and thickened. Garnish with Monterey Jack cheese.