Chicken Chili In A Jiffy

• vegetable cooking spray
• 1 onion, chopped
• 1 teaspoon garlic, minced
• 2 teaspoons chili powder, preferably smoked
• 1 teaspoon ground cumin
• 2 cups reduced-sodium chicken broth
• 1 18.75 ounce can tomatillos, drained and chopped
• 2 large tomatoes, diced
• 1 4 ounce can diced green chiles
• 1 cup frozen corn
• 1 rotisserie chicken
• 1 15 ounce can navy beans
• 1 teaspoon reduced-sodium soy sauce
• freshly cracked black pepper, to taste

1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
2. Add garlic, chili powder, and cumin and cook 30 seconds. Stir in broth and next 3 ingredients and bring mixture to a boil. Reduce heat and simmer 10 minutes.
3. Meanwhile, remove skin and bones from chicken and roughly chop meat into bitesized pieces. Add meat to soup, along with corn and beans and bring to a simmer. Adjust seasoning with soy sauce and pepper, to taste.

vegetable cooking spray, onion, garlic, chili powder, ground cumin, chicken broth, tomatoes, green chiles, frozen corn, rotisserie chicken, navy beans, soy sauce, freshly cracked black pepper

Taken from food52.com/recipes/33770-chicken-chili-in-a-jiffy (may not work)