White Chicken Chili

White Chicken Chili

2 boneless chicken breasts – seasoned, cooked and shredded (my go-to method of shredding chicken here)
½ medium sweet onion, diced
1 tbsp olive oil
1 tsp minced garlic
1 cup green bell pepper, chopped
1 cup carrots, chopped
1 can Campbell’s cream of chicken soup
1 can of chicken broth
½ cup water
1 can of white beans
½ tsp red pepper flakes
¼ tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp cumin


  1. Begin heating the olive oil and onions in a large pot on medium-high, stirring frequently (2-3 minutes)
  2. Add garlic and continue to stir
  3. Add remaining veggies and cook until they begin to soften (5-7 minutes)
  4. Add soup, broth and water and bring to a boil
  5. Add beans and stir
  6. Add all spices, mix in well
  7. Reduce heat, cover and let simmer until veggies are ready (5-7 minutes)
  8. Mix in cooked shredded chicken
  9. Top with tortilla chips, shredded cheese, and sour cream – serve warm!

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