White chicken chili


  • 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)


  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.