Easy Chicken Chili

Any chili connoisseur knows that true chili doesn’t contain beans, but then who wants to eat plain chili without befarts. Here is an easy recipe that will warm up your family or friends on a chilly evening. (No pun intended)

2 cans (15.5 oz) white chili beans, undrained
1 cooked rotisserie chicken, separated from bone and diced
1 can (10 oz) diced tomatoes and green chiles, undrained
1 can (14 oz) reduced sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 or 2 medium jalapeños, seeded and diced

Add 1-1/2 cans of white chili beans to a 4-quart stock pot. Mash the remaining 1/2 cup white chili beans with a fork and add to the pot. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Add toppings such as Mexican cheese, sour cream, cilantro, tri-colored tortilla strips, avocado or lime wedge if desired.

Keep your fork


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