We used a rotisserie chicken from our supermarket deli in this chili to make a quick and easy weeknight meal.
3 to 4 cups chopped cooked chicken
4 (16-oz.) cans navy beans, drained and rinsed
4 (4.5-oz.) cans chopped green chiles
1 (14-oz.) can low-sodium fat-free chicken broth
2 tablespoons Chili Seasoning Mix
Garnishes: sour cream, fresh cilantro sprig
How to Make It
Stir together first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Garnish, if desired.
Note: Nutritional analysis does not include garnishes.
One chicken generally yields 3 to 4 cups chopped meat.