Ingredients

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 cans diced green chiles
• 2 cans great northern beans, drained
• 1 can cream-style corn
• 1 teaspoon ground cumin (or to taste)
• Black pepper, to taste
• Garlic powder, to taste
• 1 box chicken broth or stock
• 2 cups shredded rotisserie chicken
• 1 (4-ounce) package instant mashed potatoes
• Onion powder, to taste (optional)

Steps

1. In a large pot over medium heat, melt {{butter:2 tablespoons}}. Add {{yellow onion:1 medium, diced}} and cook, stirring, about 5 minutes until softened.
2. Stir in {{diced green chiles:2 cans}}, {{great northern beans:2 cans, drained}}, {{cream-style corn:1 can}}, {{ground cumin:1 teaspoon}}, {{black pepper:to taste}}, and {{garlic powder:to taste}}. If you skipped the fresh onion, add {{onion powder:to taste}} now.
3. Pour in {{chicken broth or stock:1 box}} and add {{shredded rotisserie chicken:2 cups}}. Bring to a simmer and cook 10–15 minutes until heated through.
4. Stir in {{instant mashed potatoes:1 (4-ounce) package}} until fully dissolved and the chili thickens and returns to a gentle bubble.
5. Turn off the heat and let stand 2–3 minutes before serving.