White Chicken Chili
This is such a yummy and warm recipe for the cold weather. It comes together very quickly and leaves very minimal mess behind. It is great to serve at gatherings.
Alexis Wilmouth
Nov 11, 2022
1 min read
Ingredients
- 1 pound chicken breast tenders
- 1 medium white onion, diced
- 1 can white corn, drained
- 1 can northern beans, drained
- 1 can white kidney beans (canellini beans), drained
- 1 can cream of chicken soup
- 17 ounce can green chilis
- 14.5 ounce can chicken broth
- taco seasoning packet
Optional Toppings
- jalapeños
- sour cream
- shredded cheese
- taco sauce
- Cholula
- tortilla chips (I prefer black bean and garlic flavor)
Directions
- Boil chicken tenders for 25-30 minutes. Double boiling time if using whole chicken breasts. Drain chicken and shred. Set aside.
- In a 5 quart pot on medium heat, add beans, corn, green chilis, onion, chicken broth, cream of chicken soup and taco seasoning. Stir well.
- Mix in shredded chicken. Increase heat to high and bring to a rolling boil. Reduce heat to simmer and stir well. Enjoy!
*Store in a airtight container in the refrigerator for up to 2 days.
*You can shred a rotisserie chicken instead to decrease some of the cooking time.
*If you make the cream of chicken soup from scratch, it makes all of the difference. The soup is really yummy with store bought, but if you have a few extra minutes, you'll really notice the difference that the homemade makes. It takes about 5-10 extra minutes and is super easy. You also probably have most of the ingredients lying around already!