2 tablespoons unsalted butter (or light olive oil)
1 medium onion, chopped
Two 4-ounce cans diced green chiles, drained
1 can of sweet corn, drained
1 can of sweet corn, drained
2 cups reduced-sodium chicken broth
Two 16-ounce cans Great Northern beans, rinsed and drained
2 cloves garlic, chopped
2 1/2 teaspoons crumbled dried oregano
1/2 teaspoon ground pepper
1 package of white chicken chili seasoning (dry package)
1 package of white chicken chili seasoning (dry package)
Meat from 1 rotisserie chicken (skin removed), chopped
1/2 cup sour cream
1/2 cup half-and-half
- In a small skillet, heat the butter (or oil) over medium-high heat until sizzling. Add the onion and cook until softened, about 5 minutes. Transfer onion to the slow cooker. Add the green chiles, broth, beans, garlic, and remaining seasonings to the cooker. Cover and cook on low for 3 to 4 hours.
- Add the chicken meat to the cooker, cover and cook until the chicken is warm, about 1 hour. Before serving, stir in the sour cream and half-and-half and heat through.
