White Chili

White Chili

1 rotisserie chicken, deboned and diced

1 (26 oz.) can cream of chicken soup

2 t. olive oil

1 small onion, chopped

1 c. celery, chopped (about 2 large stalks)

3 1/2 c. chicken broth

2 (4 oz.) cans sliced mushrooms, mostly drained

3 (4 oz.) cans diced green chiles*

2 (16 oz.) cans Northern beans, drained but not rinsed

4 t. Olde Westport Border Bandito's Salsa Spice Blend**

Saute onion and celery in oil until tender. Add the rest of the ingredients and stir until well blended. Cook on low for 20-25 minutes, stirring to prevent scorching. Serve with shredded Monterey Jack cheese and tortilla chips.

Yield: 10 servings [about 1 1/2 c. each] (5P+ for soup only)

*I honestly just realized that I misread the recipe! I only used ONE 4 oz. can of diced green chiles, not three, and it tasted excellent. Perhaps it should read "diced green chiles, to taste."

**http://www.oldewestportspice.com/borderbanditossalsaspiceblend.aspx