Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
2 tsp. oregano
2 tsp. ranch seasoning mix
2 c. shredded rotisserie chicken
3 c. chicken broth
cans Great Northern beans, drained
cans chopped green chilies
kosher salt
Freshly ground black pepper
Lime wedges, for serving
Sour cream, for serving
Shredded cheddar cheese, for serving
Cilantro leaves, for serving
Preparation
Step 1Heat olive oil in a large pot or dutch oven over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic, oregano and ranch dressing mix and cook until fragrant, about 1 minute. Add chicken and toss until evenly combined with the onion mixture then pour in chicken broth. Bring to boil then reduce to simmer.Step 2In a medium bowl, mash about half of the beans with a potato masher (or two forks) until chunky. Add to pot along with the chile. Simmer for 20 minutes, stirring occasionally, until the chili has thickened. Season to taste with salt and pepper.Step 3Ladle into bowls and squeeze lime juice over the chili. Top with sour cream, cheese and cilantro if desired.
