Dutch Oven Green Chicken Chili

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For the chili
2 tbsp olive oil
1 onion, diced
2 garlic cloves
1 diced jalapeno
2 c chicken broth, homemade
2 cans white beans
2 cans diced green chilies
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne
Rotisserie chicken, shredded

For serving
1/2 avocado, diced
1/2 lemon sliced
1 thinly sliced jalapeno
1/2 red onion, diced
1/4 c sour cream
Handful of cilantro, chopped
1/4 c shredded sharp cheddar
1 c Jasmine rice, cooked
Hot sauce, Chulula

In your Dutch oven over hot coals at camp, heat the oil and add the onions, garlic and pepper. Saute until fragrant and the onions soften slightly. Add in the broth, beans, and spices. Put the lid on and let the mix cook for 20 minutes. Add in the shredded chicken and cook another five minutes. Take it off the heat and let it cool for 15 minutes. Serve with all the toppings so everyone can add what they like.

Serves 6