> 1 rotisserie chicken
> 1 yellow onion
> 3 tbsp olive oil
> 1 (4 oz) can chopped green chiles, drained
> 4 cups low sodium chicken broth
> 1 cup Quaker quick grits
> 2 (15 oz) cans cannellini beans, rinsed and drained
> 1 (15 oz) can corn, rinsed and drained
> ½ cup shredded Colby-Monterey Jack cheese blend
> 2 limes
> 1 red onion
> 1 bunch cilantro
> 1 cup sour cream
> 1 cup shredded white Cheddar
Remove the meat from the chicken and roughly shred. Set aside. Dice the onion. Heat the olive oil in a large pot, add the onion, and cook over medium heat for about 4 min., or until translucent. Add the chopped chiles and cook for 3 min., stirring regularly. Add the chicken and broth and bring to a simmer. Meanwhile, prepare grits according to package directions.
Add the beans and the corn to the chili and simmer for about 10 min., or until mixture thickens slightly. Top grits with the shredded Colby-Jack cheese. Slice the limes into wedges, dice the red onion, and chop the cilantro.
Let guests serve themselves, topping their chili and grits with lime wedges, chopped onion, cilantro, sour cream, and Cheddar as desired.
The chili goes great with our Cheesy Green Chili Corn Muffins. Find this recipe and more on the Savory app, or at our online Recipe Center.