Chicken Ranch Chili

• Meat

  • 2 cup Rotisserie chicken

• Produce

  • 1 Cilantro, leaves
  • 2 Garlic cloves
  • 2 (15.8-ounce cans Great northern beans
  • 2 (4.5-ounce cans Green chilies
  • 1 Lime, wedges
  • 1 Onion, large
  • 2 tsp Oregano

• Canned Goods

  • 3 cup Chicken broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 2 tsp Ranch seasoning mix

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Cheddar cheese
  • 1 Sour cream

Found on delish.com

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
• 2 (15.8-ounce) cans Great Northern beans, drained
• 2 (4.5-ounce) 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

Directions

• Heat 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.In 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.Ladle into bowls and squeeze lime juice over the chili. Top with sour cream, cheese and cilantro if desired.