If you like, serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges

SERVES 6 TO 8

INGREDIENTS

• 2 Tbs. vegetable oil
• 1 large onion, cut into medium dice
• 2 Tbs. ground cumin
• 2 tsp. dried oregano
• 3 medium cloves garlic, minced
• 1 31/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
• 1 jar or can (about 4 oz.) diced mild green chiles, drained
• 1 quart lower-salt chicken broth
• 2 15.5-oz. cans white beans, drained
• 1 cup frozen corn

INSTRUCTIONS

1. Heat the oil over medium-high heat in a 5-to-6 quart Dutch oven. Add the onion and cook, stirring, until tender, 4 to 5 minutes.
2. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.
3. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer.
4. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
5. Meanwhile, puree the remaining can of beans in a food processor.
6. Stir the pureed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer.
7. Ladle into bowls and serve with any desired toppings.

NUTRITION INFORMATION PER SERVING:

• 590 CALORIES | 69g PROTEIN | 32g CARB | 20g TOTAL FAT | 5g SAT FAT | 7g MONO FAT | 5g POLY FAT | 175mg CHOL | 270mg SODIUM | 7g FIBER