Recipe Details

Ingredients

• 1 large sweet onion, diced

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 4 cups shredded cooked chicken

• 2 (14 1/2-oz.) cans chicken broth

• 2 (4.5-oz.) cans chopped green chiles

• 1 (1.25-oz.) package white chicken chili seasoning mix

• 3 (16-oz.) cans navy beans

• Toppings:

• Avocado-Mango Salsa

• Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Description

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.