Our take on white chicken chili is based on a recipe from Food Network that you can find here. It is super easy utilizing such time savers as rotisserie chicken and canned cannellini beans. Instead of two cans of the white beans we used one and one of non-fat refried beans to thicken it up. We also used only the breast meat from the chicken and saved the rest for John to have for lunches thus week. Part of a jar of medium Herdez green salsa added some kick as well as a Serrano chile instead of a jalapeño. Even making half a recipe we have some leftover which will probably join the chicken thighs and legs on John’s lunch menu this week.