White Chicken Chili
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Total Time: 40-55 minutes
Ingredients:
- 3 cooked and chopped chicken breasts (or 2 large cans of white chicken, drained)
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cans navy beans or cannellini beans (15 oz each), drained and rinsed
- 1 can Rotel tomatoes (10 oz, mild or your preferred heat level)
- 2 cans shoepeg corn (15 oz each), drained (or 1 large can of white and yellow sweet corn, drained)
- 16 oz Velveeta cheese (cubed)
- 2 soup cans water (or use chicken broth for more flavor)
- Salt and pepper, to taste
- Optional: 1/2 tsp garlic powder or onion powder for extra flavor
- Crushed tortilla chips, for serving
Instructions:
1. Prepare Ingredients:
- If using cooked chicken breasts, chop or shred them into bite-sized pieces.
- If using canned chicken, drain well before adding to the pot.
2. Combine Ingredients:
- In a large pot or Dutch oven, combine the chopped chicken (or canned chicken), drained beans, drained corn, cream of chicken soup, Rotel tomatoes, and water. If you’re using chicken broth instead of water, it will add more flavor.
- Stir well to combine all the ingredients.
3. Cook the Chili:
- Heat the mixture over medium heat, stirring occasionally.
- Once the soup starts to simmer, add the cubed Velveeta cheese. Continue to stir frequently to help the cheese melt evenly and prevent it from sticking to the bottom of the pot.
- Reduce the heat to low once the cheese is fully melted and everything is heated through. Simmer gently, stirring occasionally for 10-15 minutes to let the flavors meld together.
4. Adjust Seasoning:
- Taste the chili and add salt and pepper as needed. If you like, you can also add garlic powder or onion powder for extra seasoning.
- If the chili is too thick for your liking, you can add a bit more water or broth to reach your desired consistency.
5. Serve:
- Serve the chili over crushed tortilla chips for added crunch and flavor. You can also top with additional cheese, sour cream, chopped cilantro, or sliced jalapeños if desired.
6. Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.
- For longer storage, you can freeze the chili in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
This white chicken chili is perfect for busy days when you want a comforting meal with minimal effort. Enjoy your easy and delicious chili! 🥣😋