Creamy White Chicken Chili Bowl

In a large pot or Dutch oven, add the chopped onion and minced garlic. Sauté over medium heat for about 3-4 minutes, or until the onion becomes translucent.
Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
Add the Ingredients:

Stir in the diced tomatoes, white beans, Rotel tomatoes and green chilies, cream of chicken soup, milk, cumin, chili powder, salt, and black pepper. Mix well to combine.
Simmer:

Bring the chili to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together.
Prepare the Crispy Tortilla Strips:

While the chili is simmering, preheat your oven to 400°F (200°C).
In a bowl, toss the tortilla strips with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet.
Bake the Strips:

Bake the tortilla strips in the preheated oven for 10-12 minutes, or until they are golden and crispy. Flip them halfway through to ensure even crisping.
Serve:

Ladle the creamy white chicken chili into bowls and top with the crispy tortilla strips. Serve warm and enjoy!
Serving and Storage Tips: