This a recipe from the Southern Living Rotisserie Chicken Cookbook and came in a insert from the Cook Book of the Month Club. The hardest thing to do is shred the chicken.

Ingredients

4 serv.

onion, sweet, diced↗1
garlic cloves, minced↗2
olive oil↗2 tablespoons
chicken, cooked and shredded↗4 cups
(14 ounce) cans chicken broth↗2
(4 1/2 ounce) cans chopped green chilies2
ounces white chicken chili seasoning mix1 1⁄4 ounces
(16 ounce) cans navy beans↗3
Toppings
sour cream↗
salsa
avocado, diced↗
monterrey cheese, shredded↗
cilantro leaf, chopped↗

Step-by-step instructions

1
Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
2
Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
3
Coarsely mash remaining can of beans and add to chicken mixture.
4
Bring to boil, stirring often.
5
Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

Source: food.com

Original recipe ↗

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