2 cans (15.5 oz) BUSH’S® White Chili Beans, undrained

1 can (10 oz) diced tomatoes and green chiles, undrained

1 can (14 oz) reduced sodium chicken broth

1 can (10.5 oz) cream of chicken soup

1-2 medium jalapenos, seeded and diced

1 cooked rotisserie chicken, remove meat from bone and dice

Optional Toppings:

Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge


In a 4-quart stock pot, add 1½ cans of BUSH’S® White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.

Add remaining ingredients.

Bring to a boil. Reduce heat and simmer 10 – 15 minutes stirring occasionally.

Add additional toppings, as desired.

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