Easy White Chicken Chili – Dump & Go Comfort Food
Easy White Chicken Chili – Dump & Go Comfort Food
Not every delicious recipe has to be complicated! This White Chicken Chili is proof that you can whip up a hearty, flavorful meal with almost no effort—just open a few cans, add some cheese, and let it all come together. Perfect for busy nights, quick lunches, or when you need a warm bowl of comfort food fast, this recipe will become a staple in your kitchen.
Ingredients
- 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 (cannellini recommended, drained)
- 1 (10 oz) can Rotel tomatoes (mild used here)
- 2 cans shoepeg corn (or 1 large can of white & yellow sweet corn, drained)
- 16 ounces Velveeta cheese, cubed
- 2 soup cans water
Instructions
- Combine Ingredients: In a large pot or Dutch oven, add drained beans, drained chicken, drained corn, cream of chicken soup, Rotel tomatoes, and 2 cans of water. Stir to combine.
- Add Cheese: Stir in cubed Velveeta cheese. Keep heat low and stir often to prevent scorching.
- Cook Until Melted: Allow cheese to melt completely and flavors to blend, stirring occasionally.
- Serve: Ladle into bowls and serve hot over crushed tortilla chips.
Tips & Variations
- Swap Velveeta with shredded Monterey Jack or Pepper Jack for a sharper flavor.
- Add a dash of cumin or chili powder for extra spice.
- Use fresh or leftover rotisserie chicken for added depth of flavor.
- Top with sour cream, green onions, or shredded cheese before serving.
Serving Suggestions
This white chicken chili is rich, creamy, and satisfying on its own, but it’s even better over crushed tortilla chips or served with warm cornbread on the side. It makes a perfect crowd-pleaser for game nights, potlucks, or easy weeknight dinners.
