Instructions
- Prepare the Base:
In a large pot or Dutch oven, add the drained beans, drained chicken, and drained corn. Pour in both cans of cream of chicken soup, followed by 2 soup cans’ worth of water. Add the can of Rotel tomatoes with juices. Stir everything together to combine. - Add the Cheese:
Chop the Velveeta into cubes for easier melting. Add it to the pot and keep the heat on low to medium-low. Stir regularly to prevent sticking or scorching on the bottom of the pot. Continue stirring until the Velveeta is fully melted and the chili is creamy and smooth. - Simmer and Serve:
Let the chili simmer gently for 10–15 minutes until heated through and slightly thickened. Serve hot over a bowl of crushed tortilla chips. Optional: garnish with sour cream, shredded cheese, diced green onions, or jalapeños for added flavor.
Tips: This chili gets even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring frequently.
