A comforting white chicken chili recipe, perfect for a cold and rainy day, made with great northern beans, shredded rotisserie chicken, green chiles, and a blend of spices. Topped with plain yogurt and served with sea salt crackers.
Sauté onion, garlic, and olive oil in a pan until fragrant and softened. Combine beans, chicken broth, garlic, and onion in a large pot and bring to a boil for 15 minutes. Add the shredded rotisserie chicken, ground cumin, green chiles, oregano, and cayenne pepper to the pot. Simmer for 1 hour. Adjust spices according to your taste. Serve topped with plain yogurt and use sea salt crackers for dipping.
