pantry white chicken chili
This is my recipe for a tasty, quick and easy meal made with ingredients from the pantry. The recipe may be doubled (everyone will probably want second helpings!) and may also be made in a Crock Pot.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
8 cup(s)
Ingredients
- 1 can cream of chicken soup
- 2 cans chicken broth (soup cans)
- 1 can chicken breast chunks, drained (12.5 oz can)
- 1 can diced green chilis (7 oz can)
- 1 can great northern beans in mild chili sauce (15.5 oz)
- some white tortilla chips (cantina style), optional
How To Make pantry white chicken chili
-
Step 1Empty the can of cream of chicken soup into the soup pot. Gradually add the chicken broth, stirring well as they're added. (For a thicker chili, use only 1 1/2 cans of broth.) -
Step 2Use a fork to break up the drained chicken chunks; add the chicken to the pot.
-
Step 3Add the undrained chilis; stir.
-
Step 4Place the soup pot over medium-high heat; add the white chili beans; stir gently.
-
Step 5Continue stirring gently (to avoid breaking beans) until soup begins to boil. Lower heat to a slow simmer, cover and allow to simmer for a few minutes before serving.
-
Step 6Serve hot with tortilla chips on the side. (I like to break the chips into the chili.) Refrigerate or freeze leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chili
Keyword:
#white-chili
Keyword:
#chicken
Keyword:
#chili
Keyword:
#white chicken chili
Keyword:
#chicken chili
Ingredient:
Chicken
Method:
Stove Top
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