Temp's about to drop in East Texas! Who said non-cooks can't whip up a warm, tasty delight to get you through these cold days and nights. If you can use a can opener, you can make my scrumptious Cheesy White Chicken Chili.


  • 1 cooked rotisserie chicken
  • 1 small onion (pre-chopped in produce section)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 cans (15 oz. each) white beans,DRAINED
  • 1 can (14 1/4 oz) fat-free reduced-sodium CHICKEN BROTH
  • 1 can (4 oz) green chiles, UNDRAINED
  • 1/2lb (8 oz) VELVEETA, cut into 1/2 inch cubes



  • Debone chicken
  • Saute onions in a large saucepan sprayed with cooking spray
  • Add deboned chicken
  • Stir in seasonings
  • Cook mixture for about 1 minute
  • Add beans, broth and chiles. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally
  • Stir in VELVEETA; Cook until melted, stirring frequently


Serve with tortilla chips and you've got a party in your mouth! :)