White Bean and Chicken Chili

Ingredients

• 2 (15 oz.) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 2 Rotisserie Chicken Breasts
• 1 teaspoon black pepper
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 (4 oz.) cans roasted green chilies, drained
• 1 cup water
• 1 tablespoon ground cumin

Preparation

1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2. Cooking Spray fry pan, add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add  chicken & pepper.
3. Cook on low for 4-6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

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