White chicken chili

Ingredients:

• 3 cooked and chopped chicken breasts or 2 large cans of white chicken
• 2 cans cream of chicken soup
• 2 cans of navy or cannellini beans, drained
• 1 can (10 oz) Rotel tomatoes, mild
• 2 cans shoepeg corn (or 1 large can of white and yellow sweet corn)
• 16 ounces Velveeta cheese, chopped
• 2 soup cans of water
• Crushed tortilla chips (for serving)

Instructions:

1. Prepare Chicken:
   • If using fresh chicken, cook and chop it into bite-sized pieces. If using canned chicken, drain the water off.
2. Combine Ingredients:
   • In a large pot or Dutch oven, combine the cooked and drained chicken, drained navy or cannellini beans, Rotel tomatoes, drained corn, and cream of chicken soup.
3. Add Water:
   • Add 2 soup cans of water to the pot. Stir the ingredients together.
4. Add Velveeta:
   • Add the chopped Velveeta cheese to the pot. Stir well to combine.
5. Melt Cheese:
   • Keep the heat low and stir the mixture to prevent scorching on the bottom. Continue stirring until the Velveeta cheese is completely melted.
6. Simmer:
   • Allow the chili to simmer on low heat, stirring occasionally, until it reaches your desired temperature and consistency.
7. Serve:
   • Serve the white chicken chili over crushed tortilla chips for added texture and flavor.
8. Enjoy:
   • Enjoy this delicious and easy Dump-and-Go White Chicken Chili that requires minimal effort and is perfect for a quick and satisfying meal.

This recipe is a fantastic option for those busy days when you crave a comforting bowl of chili without spending too much time in the kitchen.