White Bean Chicken Chili

1 Rotisserie Chicken

1 Tbsp Olive Oil

1 Onion Chopped

4 Stalks Celery – Separated

8 oz of Crinkle Cut Carrots

4 Cans Northern Beans

2 Tbsp Minced Garlic

Salt & Pepper to taste

 

In a deep sauce pan saute HALF the celery & the onion in olive oil until translucent. Add the Rotisserie Chicken, cover with water & boil for 1 hour or until meat falls off the bone. When done put a colander over a large bowl to drain the broth.

Return the broth to the pan. Separate the chicken from the carcase, cut in ½ inch chunks & return to broth. Add the other half of the celery & the carrots. Drain the beans then add. Simmer for 45 minutes so flavors meld.

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