6(15 ounce) canscannellini or Great Northern beans, drained and rinsed
2-3(4 ounce) cansdiced green chiles
1/2cupbutter
1 white onion, diced finely
1/2cupflour
4cupschicken broth, (I like to use Better than Bouillon chicken base with water)
3teaspoonsground cumin
2-3cupsshredded rotisserie chicken, (or cook chicken breasts in chili - see note)
2cupsshredded Monterey Jack cheeses, (or Mexican blend cheese)
1cupsour cream
dash ofhot sauce, (optional)
Instructions
In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.
Notes
If you want to cook your own chicken, add 1 pound of boneless skinless chicken breasts at the bottom of your slow cooker with chili ingredients on top. Cook for 4-6 hours as directed then shred chicken and return to the chili.