White Chicken Chili

2 tbsp unsalted butter
1 tbsp olive oil
1 c chopped yellow onion
4 cloves garlic, minced
1 pound shredded rotisserie chicken (dark meat or a mix of light and dark meat)
1 tsp kosher salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp oregano
1/4 tsp cayenne
Freshly ground pepper
2 4-oz cans diced green chiles
2 15.5-oz cans cannellini beans, rinsed & drained
4 c chicken broth
Toppings: sliced avocado, sour cream, minced cilantro, sliced jalapeños, corn chips, lime wedges

Heat butter and olive oil in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, 4-6 minutes or until onion is softened. Add spices; stir until fragrant. Add green chiles, then chicken; stir to coat thoroughly, then cook 2-3 minutes to allow chicken to absorb flavors. 

Add beans and broth; bring to a boil, then reduce heat and simmer 8-10 minutes or until flavors are melded and chili is slightly thickened. Makes about 5 cups chili.