- 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)
- Prepare Chicken:
- If using fresh chicken, cook and chop it into bite-sized pieces. If using canned chicken, drain the water off.
- 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.
- Add Water:
- Add 2 soup cans of water to the pot. Stir the ingredients together.
- Add Velveeta:
- Add the chopped Velveeta cheese to the pot. Stir well to combine.
- 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.
- Allow the chili to simmer on low heat, stirring occasionally, until it reaches your desired temperature and consistency.
- Serve the white chicken chili over crushed tortilla chips for added texture and flavor.
- 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.