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Cheesy Chicken Chili Dip

Dunk your favorite raw veggies, unsalted pita chips, pretzels or crackers into this 10-minute dip, made with protein-packed white-meat chicken, fiber-rich cannellini beans and savory spices.

Recipe by Canned Food Alliance
latin, mexican, dinner, gluten free, nut free, snacks, halloween, memorial day


  • 2 teaspoons vegetable oil
  • 1 cup finely diced onion
  • 1 garlic clove, minced
  • 2 cups 99% fat-free, reduced-sodium chicken broth
  • 1 can (12 1/2 ounces) premium chunk breast of chicken in water, drained
  • 2 teaspoons Mexican-style hot chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 cup canned, drained and rinsed cannellini beans, coarsely mashed
  • 1/2 cup shredded, sharp low-fat Cheddar cheese
  • 1 teaspoon cornstarch


  1. Heat oil in a large, heavy saucepan over medium-high heat.
  2. Add onion and cook until transparent, about 3 minutes; add garlic and cook 1 more minute.
  3. Add chicken broth, and boil until liquid is reduced to about half.
  4. Meanwhile, shred the chicken in a small mixing bowl with the back of a fork.
  5. Mix in chili powder, cumin and oregano.
  6. Stir into the onions and broth, and simmer for 3 minutes.
  7. Stir in beans and simmer until thick, about 2 minutes more.
  8. Combine the cheese and cornstarch in a small bowl; mix into the chicken mixture.
  9. Reduce heat to low and stir in cheese until melted.
  10. Serve warm in a bowl as a delicious dip.