Recipe by Campbell's Kitchen
"Campbell's® Condensed Cream of Chicken Soup and Campbell's® Dry Onion Soup and Recipe Mix combine to flavor this scrumptious chili featuring chicken, white kidney beans and chili powder, and served with shredded Cheddar cheese and sliced green onion. "
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skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
Campbell's® Dry Onion Soup and Recipe Mix
2 (15 ounce) cans
white kidney beans (cannellini), rinsed and drained
Shredded Cheddar cheese
Sliced green onion
Have had this one for years. Even our picky girls eat it up. One change we make is adding frozen veggies (corn/peas/etc) as the soup comes to a boil.
I thought this was a good base recipe. Next time I will add more things to it - other Chicken Chili's I have had have sour cream in them to make it a little creamy.
I was hungry for white chicken chili but didn't have a lot of ingredients on hand to make it. This recipe fit the bill. The dry onion soup mix gave the chili an awesome flavor. I did add a can of diced tomatoes with mild green chilis for a little more pep but other then that I made the recipe just like stated. I will make this chili again and again.
I loved this recipe! I added a can of diced tomatos, a half of a bag of defrosted corn and used 1 can cannelini & 1 can navy beans. It was delicious! Topped with shredded cheddar, sour cream and jalepenos, this is a recipe I'll definately make again!!
This was amazing. I added onion, garlic, red pepper, and frozen corn. I absolutely love it. I will make again for sure. Thanks :)
Loved it. I marinated the chicken with poultry seasoning and chili powder. I also added more beans and peppers for an extra kick.
Overall really great, easy to make. A little too oniony for our taste so I would probably cut the onion soup mix in half. I would also look at adding white corn instead of so many beans. We'll see how it works out!
This was my first attempt at White Chili and it came out quite well! I did tweak it a bit though. I used a bag of Pictsweet seasoning blend (frozen onions, celery, green peppers, red peppers), 1 TSP of minced garlic with the chicken, sauteed in olive oil. I also used Progresso Chicken Cheese Enchilada soup in addition to the plain cream of chicken soup, as well as substituting chicken broth for the water. Cooked in slow cooker for 2 hours on Low.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chicken Chili
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 334
** Calories from Fat: 102
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