Instructions
Begin by draining the excess liquid from the beans and adding them to a large pot or Dutch oven. Drain the canned chicken and add that as well. Next, pour in the drained corn, both cans of cream of chicken soup, the Rotel tomatoes, and the two cans of water. Stir everything together until well mixed.
Add the Velveeta cheese pieces and cook over low heat, stirring occasionally to prevent scorching. Continue stirring until the cheese is fully melted and the chili is smooth and creamy. The aroma will start to fill your kitchen, signaling it’s almost ready to serve.
Once the chili is hot and velvety, serve it over a handful of crushed tortilla chips for a satisfying crunch. Each spoonful delivers a balance of creamy texture, gentle spice, and hearty flavor that makes this dish unforgettable. It’s comfort food at its easiest—and most delicious.
