white lightning chicken chili

I found this one in my Southern Living magazine that just arrived the other day, tried it tonight, and by golly if it wasn't easy and delish!
YIELD: Makes 11 1/2 cups
HANDS-ON:30 Minutes
TOTAL:30 Minutes
*I made a little over half of the recipe, basically my rotisserie chicken yielded just shy of 3 cups of cooked chicken so I adjusted (somewhat) accordingly. I still used 1 large onion and 2 garlic cloves, but used about 20 oz of chicken broth, 1.5 cans of green chilies and 3/4 of the packet of seasoning and 1.5 cans of Navy Beans - it was the perfect amount for a family of four

Ingredients
1 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded cooked chicken
2 (14 1/2-oz.) cans chicken broth
2 (4.5-oz.) cans chopped green chiles
1 (1.25-oz.) package white chicken chili seasoning mix
3 (16-oz.) cans navy beans

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

Toppings:
Avocado-Mango Salsa
1 large avocado, cubed
1 cup diced fresh mango (I didn't have a mango so I omitted it, but the salsa was great anyway!)
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation: Stir together avocado, mango, red onion, chopped fresh cilantro, and fresh lime juice.

Optional toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves
I also served mine with some cheese bread, because heaven knows that if all else fails, you still have cheese bread.