Quick Chicken Chili

Need to save some time? Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.

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  2 Tbs. vegetable oil
  
  


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  1 large onion, cut into medium dice
  
  


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  2 Tbs. ground cumin
  
  


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  2 tsp. dried oregano
  
  


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  3 medium cloves garlic, minced
  
  


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  3-1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
  
  


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  1 jar or can (about 4 oz.) diced mild green chiles, drained
  
  


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  1 quart lower-salt chicken broth
  
  


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  Two 15.5-oz. cans white beans, drained
  
  


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  1 cup frozen corn
  
  

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. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, purée the remaining can of beans in a food processor. Stir the puréed beans into the chicken mixture along with the corn. Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.