Chile Chicken Chili

• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 2 (16 ounce) jars salsa verde (green salsa)
• 1 (28 ounce) can tomato puree
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• salt and ground black pepper to taste
• 2 (15 ounce) cans cannellini beans, drained
• 1 (16 ounce) package frozen sweet white corn
• 1 (16 ounce) bag frozen bell pepper strips
• 1 white onion, chopped

1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

rotisserie chicken, verde, tomato puree, vegetable broth, chili powder, ground cumin, cayenne pepper, salt, cannellini beans, frozen sweet white corn, frozen bell pepper strips, white onion

Taken from www.allrecipes.com/recipe/232323/chile-chicken-chili/ (may not work)