This is one my favorites chili recipes. You can either use rotisserie chicken or leftover chicken. When I cooked the chicken breasts last week in the crock pot for the chicken and dumplings, I cooked extra with this particular chili in mind. Whichever route you want to go, you'll need about 4 cups of shredded cooked chicken.
1 T. olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 package of your favorite chicken chili seasoning
1 can Rotel tomatoes
2 cans Bush's White Chili Beans with seasoning
6 cups chicken stock (homemade preferred)
4 cups shredded cooked chicken
Your favorite chili toppings: sour cream, diced peppers, cilantro, shredded cheese
In a large Dutch oven, over medium heat, add olive oil and onions. Let cook 5 - 7 minutes, stirring occasionally.
Add garlic and cook 2 minutes.
Add seasoning packet and stir to thoroughly combine with the onions and garlic.
Add remaining ingredients and stir to get everything mixed together well. Increase heat to medium-high to allow contents of pot to reach a boiling point.
Reduce heat to low and partially cover. Allow chili to cook, stirring occasionally, 45 minutes to an hour.
Serve immediately or allow to cool and refrigerate overnight to enjoy the next day.
Pile on those yummy toppings and dig in!