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White Chicken Chili

  • prep time: 10 min
  • total time: 25 min
  • serves: 6 people
  • calories: 348 1 serving

Don't be alarmed by what looks like a long ingredient list!  This recipe for White Chicken Chili only takes 25 minutes to make, start to finish!  There's hardly any hands-on prep at all.  Pantry staples condensed cream of chicken soup, salsa and chili powder simmer together to make the most delicious sauce.  Stir in some chicken and beans and it's perfect as is- but it's also fun to serve this White Chicken Chili with toppings like diced avocado, sour cream, even crushed tortilla chips, and let everyone choose their own.


  • 1 tablespoon vegetable oil
  • 1 cup frozen whole kernel corn (about 4 ounces)
  • 1 large red bell pepper, diced (about 1 cup)
  • 1 tablespoon chili powder
  • 2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup Pace® Chunky Salsa
  • 1 cup water
  • 2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
  • 5 tablespoons shredded Cheddar cheese
  • 2 green onion, sliced (about 1/4 cup)


  • Step 1

    Heat the oil in a 3-quart saucepan over medium-high heat.  Add the corn, bell pepper and chili powder and cook for 2 minutes.  Stir in the chicken.

  • Step 2

    Stir in the soup, salsa, water and beans and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes (this gives the flavors time to blend).  Season to taste with salt and pepper.  Serve topped with the cheese and green onions.


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  • Amazing!

    Kathryn W.
    July 28, 2020

    I made this last night but used Pace's Hot Salsa instead of mild. It's the perfect amount of heat, especially for a winter evening! I'll be making this again, definitely! My only beef with this recipe is that it has a lot of broth for a chili. It was definitely more of a tortilla soup, but still inevitably delicious. My picky dad even ate two bowls of it! Also, definitely add the cheese for extra oomph!

  • So tasty

    Anne J.
    March 1, 2020

    I made it today, I removed some of the ingredients like cheese and water. I added garbanzos, black beans since I don't have white beans, onion, mixed vegetables in the can, tomatoes and tomato sauce in can and siracha sauce. My husband and I love it!Definitely will make it again.


    Roy N.
    February 16, 2020

    I just found the recipe two weeks ago but have made it three times since. We were looking for a way to "deal with" a rotisserie chicken we bought but didn't eat. Shredded it but then what? BINGO, Chicken Chili..but how? Google machine popped this. So glad it did! Beyond simple and great just off the page. Being a great Campbell's recipe the base is great and easy to customize. You can start with it as written, add garlic, deglaze with white wine, substitute shredded chicken for browned chunk boneless chicken breast and thighs, add Swanson chicken stock, change beans, etc. Just always use CAMPBELL'S Cream of Chicken soup. The quality and taste and dependable flavor easily makes even a novice at cooking a very real "Chef". I highly recommend this recipe!

  • So delish n easy

    September 4, 2015

    This is my go to. Especially for company or kids arriving at different times. Heats up well and tastes better as the flavors meld together. I must say mine isn't white as I add Rotel Chili Fixin's and different colored beans. It's such a great base that you can do many things with! Love it.

  • So easy and yummy

    Amber R.
    November 3, 2014

    Something you can have done in no time and the entire family will love it! Great recipe for cold days.

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