
Easy White Chicken Chili can be thrown together in under 10 minutes and is totally yummy and easy to adjust to heat and flavor preferences
I’ve always loved white chicken chili – and this one is as simple and yummy as it can be, guaranteed to be a hit with the family. It’s even a perfect dish for a camping trip – you can dump all the ingredients into a pot and heat it up over a camping stove. We just spent 5 days camping at Telluride for the Telluride Blues & Brews Festival – easy scrumptious dishes like this made a huge difference.
You’ve got lots of options with this. For the chicken, you can use about a pound of leftover chicken, shredded. Or use rotisserie chicken, canned chicken, or raw chicken breast and cook it in a slow cooker for hours. It’s all good. And it’s infallible. You really have to work hard to mess this one up.
Another thing about this dish is that I always have all the ingredients on hand. Everything is canned and every one of them I keep in my pantry. I made this batch using 2 12.5 oz cans of Kirkland Chicken Breast – it’s very good premium chicken and tends to shred on its own when stirred into this chili. You can use a package of taco seasoning (about 1 oz or 2 tbsp), buy taco seasoning, or make your own in 5 minutes.
Of course, this makes a big batch and keeps well. Yes, it can be frozen. So I hope you try it & like it!
- 2 12.5 oz cans chicken breast or 1 lb rotisserie chicken (see notes for alternatives)
- 2 15 oz cans Great Northern Beans
- 1 15 oz can creamed corn
- 1 14 oz can chicken broth if using rotisserie chicken
- 1 10.5 oz can cream of chicken soup
- ½ cup mild diced green chiles
- 2 tbsp taco seasoning (1 package) or to taste
- ½ cup sour cream
- optional: chopped tomatoes, jalapeno slices, more diced green chiles, sliced black olives, sour cream for garnish
- ½ cup shredded cheese (jack or sharp cheddar)
- Dump chicken, beans, corn, chicken broth, soup, and chiles into a large pot. (Note canned chicken has broth in it)
- Stir to blend and bring to a boil. Add 1 tbsp taco seasoning, then add more as needed to taste.
- Turn heat down to low, add sour cream, and simmer for 10-15 minutes.
- Add garnishes if desired and serve. Enjoy!
- 2 12.5 oz cans of Kirkland Chicken Breast, the can of chicken broth can be eliminated
- 1 lb rotisserie chicken
- 1 lb leftover chicken
Slow cooker method for raw chicken:
- 1 to 1.5 lb boneless, skinless chicken, cut into small pieces
Place beans and corn in slow cooker.
Layer chicken on top. Add broth, soup, chiles, and 1 tbsp taco seasoning.
Cook on low 8 hours.
Add more taco seasoning to taste, sour cream, and cheese.
Serve
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