Easy White Bean Chicken Chili

This was a pretty good Chicken Chili. It seemed to have a little more liquid that most chilis but that didn’t bother me too much. I like a little rice with my chili which was delicious but this is good even without rice. I can see leftovers being added to that yummy cheese dip I posted. Sure these recipes are out of order.

Servings: 6-8

What You Need
2 cans (15.5 oz) White Chili Beans, undrained (ours and garlic, onions and jalapenos in them which were delicious)
1 can (10 oz) diced tomatoes and green chilies, undrained
-10 oz diced tomatoes
-4 oz green chilies
1 can (14 oz) reduced sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1-2 medium jalapenos, seeded and diced
1 cooked rotisserie chicken, remove meat from bone and dice (or equivalent)

Optional Toppings:
Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge

Mix It Up

  1. In a 4-quart stock pot, add 1½ cans of White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
  2. Add remaining ingredients.
  3. Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.
  4. Add additional toppings, as desired.

Eat with rice if desired.

This was a very quick and easy recipe to make and was a tasty change.

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