Hey there! Have you ever had one of those days where you just need something warm, hearty, and utterly satisfying?
Well, I’ve got the perfect Bush’s White Chicken Chili recipe for you! This dish is a favorite in my kitchen, and it’s not hard to see why. It’s packed with flavor, super easy to make, and hits the spot every time.
Whether you’re looking to spice up your weeknight dinners or need something cozy for a weekend get-together, this chili will do the trick. Trust me, once you try it, you’ll be hooked!
Bush’s White Chicken Chili Recipe
Recipe Overview:
- Total Time: 35 minutes
- Course: Dinner
- Cuisine: American
- Yield: 6 servings
- Calories: Approximately 320 per serving
Ingredients:
Here’s what you’ll need to whip up this delicious Bush’s White Chicken Chili:
- 2 cans of Bush’s® White Chili Beans (15.5 oz each)
- 1 can of diced tomatoes with green chiles (10 oz)
- 1 can of reduced sodium chicken broth (14.5 oz)
- 1 can of cream of chicken soup (10.5 oz)
- 1 cup of diced jalapeños (optional, adjust for your spice level)
- 3 cups of shredded rotisserie chicken (you can use any cooked chicken, but rotisserie adds an extra depth of flavor)
- 1 teaspoon of ground cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions:
- Start by preparing the base. In a large pot, combine the Bush’s® White Chili Beans, diced tomatoes with green chiles, chicken broth, and cream of chicken soup. Stir everything together until it’s well mixed and bring it to a simmer over medium heat.
- Add the spice. Toss in the cumin, garlic powder, and onion powder. Stir well to combine. If you like your chili with a kick, this is the time to add in those diced jalapeños. Adjust the amount based on how spicy you like it!
- Mix in the chicken. Once your base is simmering, add in the shredded rotisserie chicken. Stir everything together and let it cook for about 10-15 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Season to taste. Before serving, taste your chili and add salt and pepper as needed. If you want it a bit creamier, feel free to stir in a little extra cream of chicken soup or some shredded cheese.
- Serve it up. Ladle your Bush’s White Chicken Chili into bowls and top with your favorite garnishes. I love adding shredded cheese, a dollop of sour cream, and some chopped cilantro. Pair it with warm cornbread or tortilla chips for the ultimate comfort meal!
Tips And Variations
- Make It Vegetarian: Swap the chicken for an extra can of Bush’s® White Chili Beans and use vegetable broth instead of chicken broth.
- Add Some Crunch: Top your chili with crushed tortilla chips, or add a handful of corn kernels for a sweet and crunchy twist.
- Spice It Up: If you really love heat, consider adding a dash of hot sauce or using spicier green chiles.
- Creamy And Cheesy: Stir in a cup of shredded Monterey Jack cheese right before serving for a richer, creamier chili.
Serving Suggestions
This Bush’s White Chicken Chili is perfect on its own, but if you’re looking to round out the meal, here are a few ideas:
- Cornbread: Sweet, savory, or jalapeño—cornbread is a classic pairing.
- Tortilla Chips: Use them to scoop up your chili or crumble them on top for a crunchy contrast.
- Side Salad: A light, crisp salad with a tangy dressing can be a great way to balance the richness of the chili.
- Avocado Slices: Fresh avocado adds a creamy texture and a cool contrast to the warm, spicy chili.
Conclusion
There you have it—Bush’s White Chicken Chili, a dish that’s guaranteed to become a staple in your home just like it has in mine. It’s easy, quick, and packed with flavor, making it perfect for any occasion.
I’d love to hear how it turns out for you, so don’t forget to drop a comment or share your experience with this recipe. Happy cooking, and enjoy every spoonful!
Best Bush’s White Chicken Chili Recipe At Home
Ingredients
- 2 cans of Bush’s® White Chili Beans 15.5 oz each
- 1 can of diced tomatoes with green chiles 10 oz
- 1 can of reduced sodium chicken broth 14.5 oz
- 1 can of cream of chicken soup 10.5 oz
- 1 cup of diced jalapeños optional, adjust for your spice level
- 3 cups of shredded rotisserie chicken you can use any cooked chicken, but rotisserie adds an extra depth of flavor
- 1 teaspoon of ground cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Start by preparing the base. In a large pot, combine the Bush’s® White Chili Beans, diced tomatoes with green chiles, chicken broth, and cream of chicken soup. Stir everything together until it’s well mixed and bring it to a simmer over medium heat.
- Add the spice. Toss in the cumin, garlic powder, and onion powder. Stir well to combine. If you like your chili with a kick, this is the time to add in those diced jalapeños. Adjust the amount based on how spicy you like it!
- Mix in the chicken. Once your base is simmering, add in the shredded rotisserie chicken. Stir everything together and let it cook for about 10-15 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Season to taste. Before serving, taste your chili and add salt and pepper as needed. If you want it a bit creamier, feel free to stir in a little extra cream of chicken soup or some shredded cheese.
- Serve it up. Ladle your Bush’s White Chicken Chili into bowls and top with your favorite garnishes. I love adding shredded cheese, a dollop of sour cream, and some chopped cilantro. Pair it with warm cornbread or tortilla chips for the ultimate comfort meal!
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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