The recipe I use for chicken chili is this one, https://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe-1922199, by the Neelys from Food Network. Since I did not have a rotisserie chicken handy I used a defrosted chicken breast diced smallish and cooked within the stew. Instead of mashing up the beans to thicken the chili I crumbled up some tortilla chips as a thickener.

A couple of caveats, make sure you take time to bloom the spices or else they taste raw, add a little more oil to the pot, and for sweetness grate in a half of a carrot. Or, in other words, keep tasting and tweaking the chili as it cooks.

John must have really liked the chili because there were no leftovers for a couple of lunches when dinner was done.