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!