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White Chicken Chili

White Chicken Chili

A creamy, cheesy, dump-and-go White Chicken Chili made with canned ingredients. Perfect for a quick, comforting meal that requires minimal effort.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

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

Instructions

  1. Drain water off the beans and add them to a large pot or Dutch oven.
  2. Drain chicken and add to the pot.
  3. Add drained corn, cream of chicken soup, Rotel tomatoes, and 2 soup cans of water.
  4. Stir to combine all ingredients.
  5. Add chopped Velveeta cheese and cook on low heat, stirring often, until cheese is fully melted and the chili is heated through.
  6. Serve hot over crushed tortilla chips.

Notes

  • Use canned chicken for a no-cook version, or leftover cooked chicken for a fresher option.
  • Cannellini beans add a creamier texture than navy beans.
  • Keep heat low to avoid scorching the cheese.
  • Author: Mateo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 1200mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 95mg

Keywords: white chicken chili, dump and go, creamy chili, easy dinner