Tex-Mex Rotisserie Chicken Chili

This is a simple, white (tomato-free) chili I've been making for years from my mother's recipe, made better by Tutti Tex-Mex Mix. Let's get started!

Ingredients: Whole rotisserie chicken, 3 cups beans (4 cans), two onions, chicken stock, your favorite peppers, fresh or canned. Cilantro and green onion optional garnish.

Directions: Remove meat from rotisserie chicken. This 3-lb. bird yielded 2 lbs. meat. Combine in large pot with cooked, drained beans, and one chopped onion in pot. Add 2 cups chicken stock and bring to boil. Reduce to simmer and add 1 packet (appx. 4 Tbsp.) Tutti Tex-Mex Mix. As chili reaches desired consistency, add peppers to taste. Here I added a mix of Hatch roasted green chilis, canned hot chilis and fresh jalapeño. Bell peppers add color, flavor, and nutrition! Lastly, I like to add another chopped whole onion shortly before removing from heat. Cook to desired consistency and serve with sour cream, grated cheese, cilantro, green onions, to your liking.

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