Easy White Chicken Chili

For a less-spicy meal, without being bland, Quick White Chicken Chili is just what you’re looking for. 

This white chicken chili blends white beans and corn in a creamy base, with a kiss of tequila. 

Without further ado, here’s the Quick White Chicken Chili recipe (a more compact, printable version appears below):

Table of Contents

• Quick White Chicken Chili Recipe: Ingredients
• How to Make Quick White Chicken Chili
• Quick White Chicken Chili Printable Recipe
• Quick White Chicken Chili Tips for Success

Quick White Chicken Chili Recipe: Ingredients

• 3 cans condensed cream of chicken soup, reconstituted 
• 1t. cumin
• 1/4t. pepper
• 1 can corn, 15 oz. size, drained
• 1 can Cannellini beans, 15 oz. size, drained
• 1 c. diced cooked chicken 
• 2 T. tequila 
• chopped fresh cilantro and tortilla strips, for garnish

How to Make Quick White Chicken Chili

1. In a 4-8 quart pot, reconstitute the soup. 
2. Whisk in cumin and pepper. 
3. Stir in corn, beans, and chicken. Reduce heat to low, and simmer for 10 minutes, or until heated through.  
4. Shut off heat, and stir in the tequila. 
5. Season with cilantro and tortilla strips, if desired; and serve. 

Quick White Chicken Chili Printable Recipe

Quick White Chicken Chili Tips for Success

• Using 10 oz. cans, three cans of soup will make about 2 quarts of liquid, once reconstituted. 
• A quality soup pot will cook this chili with even results. I like this heirloom quality pot (view here). This one holds 4 qts., but they have larger ones, as well. 
• Those who like it hot can float a few jalapeño slices on the surface.
• No Cannellini beans? Any small, white bean will do. I find that chickpeas, however, don’t compliment the flavor in chili; but you may like them, and they certainly boost the protein. 
• No tortilla strips? Crush a few salted corn chips over each serving. 
• My family will sometimes not give a new dish a fair chance, if it’s a twist on an old favorite. For example, when they hear “chili,” they expect tomatoes and beef, and anything else is viewed with suspicion. In the case of this recipe, I just told them I made some soup, and waited until they tried (and liked) it, before divulging the name. 
• A great way to use any leftovers is to make white chicken nachos: arrange corn chips on a platter, cover with shredded, cooked chicken and shredded Monterey Jack cheese, and pour heated soup over the top. Pass the guacamole!

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