5 Ingredient White Chicken Chili
2 (15.5 ounce) cans Great Northern White Chili Beans (undrained)
1 (10 ounces) can diced tomatoes & green chilies (undrained)
2 cups of chicken broth
2 cups of cooked, shredded, or diced chicken
1 (10.5 ounces) can cream of chicken soup
1-2 tablespoons diced jalapenos
Optional Toppings: chopped cilantro, shredded cheese, tortilla strips, or sour cream
In a large saucepan or Dutch oven combine beans, diced tomatoes, and chicken broth over medium heat. Stir in shredded chicken, cream of chicken, and jalapenos. Bring to a boil, then cover and lower heat to simmer. Serve immediately, garnished with suggested toppings if desired.
-Katrina Adams, “This recipe is so quick and easy to make that you can make it for busy weekdays dinner, as it requires minimum energy and ingredients.” Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.
Submitted by: Katrina Adams