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
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.