Ingredients

1 Tbsp. canola oil

1 medium onion, diced

4 cloves garlic, minced

3 cups low-sodium chicken broth

2- 15 oz. cans cannellini beans, drained and rinsed

1- 15 oz. can navy beans, drained and rinsed

3 cups cooked, diced Rotisserie chicken meat

1- 4 oz. can diced green chiles

1/4 tsp. cayenne pepper

2 tsp. cumin

1 tsp. oregano

Salt and pepper to taste

Shredded Monterey Jack cheese to top

Preparation

  • Heat oil over medium heat in a dutch oven or heavy saucepan.

  • Add onion and garlic. Cook 2-3 minutes.

  • Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth.

  • Add to onion and garlic mixture. Stir in remaining ingredients.

  • Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.

Garnish with shredded cheese and serve with tortilla chips or sweet cornbread.