White Chicken Chili (Shelley)

White Chicken Chili (Shelley)

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  • Prep Time


  • Total Time


  • Servings



  • White meat from Rotisserie Chicken, shredded

  • 1

    can chicken broth

  • 2-3

    cans Navy or Northern beans, or Combo, undrained

  • 1

    can Rotel tomatoes, undrained*

  • 2

    small cans of chopped green chilies, undrained

  • 1

    can black beans DRAINED and rinsed

  • ½

    c. frozen corn (I used roasted corn from Trader Joe’s)

  • 1

    pkg. McCormick’s White Chicken Chili Mix (found in Mexican food or gravy/mix section)


Sauté’ the chicken in a little olive oil, add remaining ingredients, bring to a boil, reduce heat, cover and simmer 20-30 minutes. You can garnish with cilantro, sour cream, cheese, etc. I serve with tortilla chips to add into the chili! *I used the Mexican Rotel (with lime and cilantro) – if you use the hotter rotel, it will make it more spicy.


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