There are some dinners I make because I’m in the mood to cook, and then there are the dinners I make because everyone needs to eat and I don’t feel like spending an hour in the kitchen.
This easy white chicken chili definitely falls into the second category.
It’s one of my Back Pocket Dinners because it’s quick, doesn’t require much preparation, and uses ingredients that are easy to keep around. With cooked chicken, Great Northern beans, corn, Rotel, cream cheese, and chicken broth, you can have a pot of chili on the table in about 20 minutes.
Almost faster than going through the drive-thru.
And not to brag, but this chili might have won a chili cook-off a time or two. Not bad for something that takes so little effort!
Why This One Earned a Spot in My Back Pocket
For me, a Back Pocket Dinner needs to be something I can count on. It doesn’t need to be fancy or complicated. It just needs to work.
This one checks all the boxes.
- It’s quick. If the chicken is already cooked, dinner is about 20 minutes away.
- It’s easy. Everything goes into one pot, and there’s very little preparation.
- It uses simple ingredients. Most of what you need comes from the pantry or refrigerator.
- It’s filling. Chicken, Great Northern beans, and corn make it a meal on its own.
- It’s worth making again. Any recipe that can win a chili cook-off and still be this easy deserves a spot in the regular dinner rotation.
What You’ll Need
The ingredient list is pretty straightforward.
- Cooked chicken: Diced chicken breasts, leftover chicken, or rotisserie chicken.
- Great Northern beans: They make the chili hearty without adding extra work.
- Rotel: Tomatoes and green chilies add flavor and a little heat.
- Cream cheese: This is what makes the chili creamy.
- Chicken broth: Creates the base of the chili.
- Corn: Adds a little sweetness and texture.
- Black pepper: For seasoning.
That’s it. Nothing complicated or difficult to find.
A Few Tips
Have the chicken ready. This recipe is especially handy when you have leftover chicken in the refrigerator. Rotisserie or canned chicken works, too.
Cut up the cream cheese. Smaller pieces melt more easily into the broth. Give everything a stir now and then while it’s heating.
Keep the heat low. Medium-low heat is plenty. You want the chili heated through and the cream cheese melted, not boiling away on the stove.
Add a little broth if needed. If the chili gets thicker than you like, especially when reheating leftovers, just stir in some additional chicken broth.
Easy White Chicken Chili
Ingredients
- 2 8 oz packages low fat cream cheese, cut up
- 2 cans Rotel, drained
- 2 cooked chicken breasts, diced
- 2 cans chicken broth
- 1 can corn, drained
- 2 teaspoons black pepper
Instructions
- Combine all ingredients in a large soup pot.
- Heat over medium-low heat for approximately 15 minutes, stirring occasionally until the cream cheese melts and the chili is heated through.
- Add a little additional chicken broth if you prefer a thinner consistency.
- Serve hot with crackers, rolls, or garlic bread.
What to Serve With It
We usually keep things pretty simple with this one. Crackers, garlic bread, or warm dinner rolls are all you really need.
Cornbread would be good, too.
Leftovers
Store leftovers in a covered container in the refrigerator for 3–4 days.
The chili will thicken as it sits, so add a little chicken broth when reheating if needed. Warm it slowly on the stove, stirring occasionally.
Another Dinner for the Back Pocket
This is exactly why I started keeping track of my Back Pocket Dinners. Some recipes are worth having on hand for those nights when you don’t want to think too hard about what’s for dinner.
This chili doesn’t require a lot of planning, it comes together quickly, and it’s a meal I know I can count on.
And if it happens to win another chili cook-off along the way, even better.
