Rotisserie Chicken Chili

I've been wanting to make a white chili for a while, and some leftover rotisserie chicken provided the perfect "excuse" - and many of the additions are there because of what was in my frig at the time! I'm very happy with the result, tasty and just as full of chicken as I wanted. As always, at least with cooking as opposed to baking, feel free to change things up a bit to fit what's in your frig today. 

Ingredients: 

1 Tbs olive oil

1/2 onion, chopped

1 clove garlic, minced

1/2 cup yellow pepper, chopped

1 can Ortega type chopped mild chili peppers

1 can butter beans, drained and rinsed

1/2 tsp cumin

1 tsp chili powder, use more or less to taste

1/2 tsp paprika

3 cups water or chicken broth

1 Tbs chicken stock mix, if not using chicken broth

1 Tbs yellow miso

1 can cannellini beans, drained and rinsed

1 cup corn

1 rotisserie chicken breast, chopped

salt and pepper to taste

1 avocado, chopped

1/2 cup Mexican cheese shreds, or dairy free alternative

1/4 cup cilantro

Directions: 

Heat the olive oil in a heavy bottomed pot or cast-iron soup pot. Add the onion, garlic, and peppers and cook until the onions begin to turn translucent and the peppers soften. Add the chili peppers, butter beans, and spices. Taste your chili powder. Some have quite a bit of heat, while others are very mild. Use a potato masher to mash the butter beans. Add the liquids, chicken stock or water and miso. Add the cannellini beans, corn, and chicken. Heat until everything is hot. Taste, adding salt and pepper to taste, along with more chili powder if it isn't spicy enough for you. Serve in bowls, topping with avocado, cheese and cilantro. 

Serves 4 

Stealthy Cooking Tip: Mashing the butter beans midway through the cooking process will thicken the chili. White chili is usually thickened with a combination of salty chips and sour cream. The mashed beans healthy it up just a little bit!