Sam's Campbell's White Chicken Chili Crunch Bowls
Campbell's creamy white chicken chili gets tucked into crisp tortilla bowls with avocado, cheese, and a bright lime finish in 30 minutes.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (156 reviews)
INSPIRED BY
Campbell's — Campbell's official recipe archive (website)
Inspired by Campbell's White Chicken Chili and the weeknight reality that dinner needs to be cozy, flexible, and fun to assemble.
Story
I love the original [Campbell's](https://www.campbells.com/recipes/white-chicken-chili/) White Chicken Chili for a fast, creamy pot, but my kindergartner is much more excited when dinner comes in a crunchy bowl. I swapped in rotisserie chicken, baked the tortillas into shells, and added avocado and pickled jalapenos so the grown-ups get a bright finish too. It is the kind of meal that lets y'all call it a win even when the homework pile is still on the counter.
By sam
Ingredients
- 6 small flour tortillas
- 1 tablespoon vegetable oil
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 2 cups shredded rotisserie chicken
- 1 can Campbell's Condensed Cream of Chicken Soup
- 1 cup chunky salsa
- 2 cans white cannellini beans, rinsed and drained
- 1/3 cup shredded cheddar cheese
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/4 cup pickled jalapeno slices
Instructions
- Heat the oven to 400 F, brush both sides of each tortilla with oil, and drape the tortillas over the outside of six oven-safe ramekins on a sheet pan.
- Bake the tortillas for 8 to 10 minutes until crisp and lightly golden, then cool them on the ramekins while the chili cooks.
- Heat a large saucepan over medium-high heat, add the corn, bell pepper, and chili powder, and cook for 2 minutes until the pepper starts to soften.
- Stir in the chicken, Campbell's soup, salsa, and 1 cup water until smooth, then gently fold in the beans.
- Reduce the heat to low, cover, and simmer for 8 minutes until hot and creamy, then stir in the juice from half the lime and taste for seasoning.
- Lift the crisp tortilla bowls from the ramekins, fill with chili, and top with cheddar, avocado, pickled jalapenos, and lime wedges.
Chef Tips
- Let the tortilla bowls cool for a few minutes before filling so they stay crisp.
- Use a grocery-store rotisserie chicken for the tired-night shortcut, yall.
- For the picky one, serve the toppings in small bowls and let everyone build their own.
- The chili thickens as it rests, so add a splash of water when reheating leftovers.
Cook's Notes
- **Tortilla bowls:** Cool them on the ramekins before filling so they stay crisp.
- **Shortcut:** Rotisserie chicken saves prep on a busy weeknight.
- **Family table:** Set out toppings separately for easy customization.