White Chicken Chili
Ingredients:
- 3 cooked and chopped chicken breasts (or 2 large cans of white chicken, drained)
- 2 cans cream of chicken soup
- 2 cans navy beans or cannellini beans (drained; cannellini beans tend to have a better flavor)
- 1 can (10 oz) Rotel tomatoes (mild or your preferred heat level)
- 2 cans shoepeg corn (or 1 large can of white and yellow sweet corn, drained)
- 16 ounces Velveeta cheese (cubed)
- 2 soup cans water (to use for rinsing and thinning the soup)
Instructions:
- Combine Ingredients:
- In a large pot or Dutch oven, drain the water off the top of the beans and add them to the pot.
- Drain the water off the chicken (if using canned chicken) and add to the pot.
- Add the drained corn, cream of chicken soup, and 2 cans of water (use the empty soup cans to measure).
- Stir to combine all ingredients.
- Add Cheese:
- Add the chopped Velveeta cheese to the pot.
- Stir constantly over low heat until the cheese is fully melted and the soup is well combined. Be careful not to let the soup scorch on the bottom.
- Serve:
- Serve the chili over crushed tortilla chips for added crunch and flavor.
This is such a great recipe for a quick and satisfying meal! Perfect for busy days or when you need a no-fuss dinner. Enjoy your creamy, cheesy white chicken chili! 🌟