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pantry white chicken chili

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

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.

yield 8 cup(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For pantry white chicken chili

  • 1 can
    cream of chicken soup
  • 2 can
    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

  • Soup and broth combined in soup pot.
    1
    Empty 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.)
  • Chicken added to soup.
    2
    Use a fork to break up the drained chicken chunks; add the chicken to the pot.
  • Adding chilis to soup in pot.
    3
    Add the undrained chilis; stir.
  • Adding beans to soup mixture in pot.
    4
    Place the soup pot over medium-high heat; add the white chili beans; stir gently.
  • Chili heating in pot on stove while being stirred.
    5
    Continue 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.
  • Bowl of chili with chips on the side.
    6
    Serve 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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