“I had leftover chicken and one can of beans—this chili saved dinner (and my budget)”

Last week, I stared into the fridge at half a rotisserie chicken, one lonely can of beans in the pantry, and that “what’s-for-dinner” panic creeping in. I wasn’t in the mood for soup—but I needed something cozy. So I threw everything into a pot, crossed my fingers, and hoped for the best.

And friends? This White Chicken Chili totally delivered.

It’s creamy, a little zesty, and packed with just enough protein and fiber to feel like a real meal. Even better? It’s made from mostly canned goods and leftovers. No chopping, no fancy ingredients—just simple, satisfying comfort in a bowl.

Why You’ll Love This Recipe:

• Pantry + fridge = dinner
• One pot = easy cleanup
• Light but hearty enough to fill you up
• Kid-approved and freezer-friendly

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 3 cups chicken broth
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt + pepper
• Optional: shredded cheese, tortilla chips, lime wedges, cilantro

Directions:

1. In a large pot, combine chicken, beans, corn, green chilies, and broth. Bring to a simmer.
2. Add garlic powder, onion powder, cumin, oregano, salt, and pepper. Stir well.
3. Let it simmer gently for about 20 minutes.
4. Stir in sour cream or Greek yogurt at the end until creamy and warm.
5. Serve with your favorite toppings—I love a sprinkle of cheese and some crushed tortilla chips!

Real Mom Tip:

This tastes even better the next day and freezes beautifully. Double the batch and freeze half for a “future you” win.

Budget Breakdown:

• Chicken: leftover or ~$3
• Cans (beans, corn, chilies): ~$3
• Broth + seasonings: pantry staples
• Total: ~$6–7 for 6 servings = ~$1.10 per serving

Add-Ons & Variations:

• Add a can of pinto beans or chickpeas to stretch it further
• Make it spicy with jalapeños or hot sauce
• Toss in spinach or kale for some greens

We had ours with cornbread one night and tortilla chips the next—it’s versatile, cozy, and totally satisfying. My husband had thirds. My picky kid didn’t complain. I even got to sit down while it simmered.

Sometimes, the best meals come from what’s already in the cupboard.

White Chicken Chili (Budget-Friendly Version)

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 2 cups shredded cooked chicken (leftover or rotisserie)
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 3 cups chicken broth
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Optional toppings: shredded cheese, chopped cilantro, lime wedges, crushed tortilla chips

Instructions:

1. In a large pot, combine chicken, beans, corn, green chilies, and broth. Bring to a simmer.
2. Stir in garlic powder, onion powder, cumin, oregano, salt, and pepper.
3. Simmer for 20 minutes, stirring occasionally.
4. Reduce heat and stir in sour cream or Greek yogurt until creamy.
5. Serve with optional toppings.