This Dump-and-Stir White Chicken Chili Could Not Be Easier

While many chili recipes call for browning, sautéing, and simmering away for an hour or two, this recipe is the total opposite. Need a nourishing meal in a hurry? Don’t want to chop a single thing? This dump-and-stir white chicken chili is for you.

From start to finish, this soup is ready in 20 minutes or less, and all you’ll need is a can opener and a pot. Dinner doesn’t get much easier than that.

To make the recipe your own, serve it with some fun toppings and let everyone dress their own bowl. Sliced avocado, shredded cheese, sour cream, sliced green onions, fresh lime, thinly-sliced radishes, cilantro, and jalapeño are all great options. I like to set out a bowl of tortilla chips for crumbling on top or dipping, too.

Quick Tips for Making This Chili

• If you’d rather not used canned chicken, you can swap it for 2 cups of shredded, cooked chicken. A rotisserie chicken is very handy here.
• The enchilada sauce is doing a lot of the heavy lifting flavor-wise, so use a good one. We like Old El Paso or Frontera.
• If you don’t want to use white chicken chili seasoning mix, you can swap it for 1 1/2 teaspoons ground cumin. Make sure to taste it for salt, too, and add a bit more as needed.

How to Make This Dump-and-Stir White Chicken Chili

This recipe was developed by Craig Ruff. To make 6 servings, you’ll need:

Prep time: 7 minutes
Cook time: 8 minutes
Total time: 15 minutes

• 1 1/2 cups water
• 3 (5-ounce) cans roasted chicken breast, drained and flaked, or 2 cups shredded, cooked chicken 
• 1 (15-ounce) can great Northern beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 (10-ounce) can green enchilada sauce
• 1 (4-ounce) can mild or hot chopped green chiles, undrained
• 1 (1.25-ounce) envelope white chicken chili seasoning mix or 1 1/2 teaspoons ground cumin
• Thinly sliced avocado, fresh cilantro leaves, thinly sliced jalapeño chiles, and thinly sliced radishes, for garnish, optional

Bring the water, chicken, great Northern beans, pinto beans, corn, cream of chicken soup, enchilada sauce, green chiles, and chili seasoning mix to a lively simmer over medium-high heat. Reduce the heat to medium and simmer gently, stirring often, until the flavors meld, about 5 minutes. 

Divide evenly among 6 bowls and garnish with avocado, cilantro, jalapeño, and radish, if using. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.