White chicken chili

By jeaninemg

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 large onion, chopped (about 1 cup)
• 1 medium green pepper, chopped (about 3/4 cup)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 3/4 cup water
• 1 1/2 cups frozen whole kernel corn
• 2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
• 2 tablespoons shredded Cheddar cheese

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from campbellskitchen.com

Preparation

Step 1

How to Make It

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.

Stir the soup, water, corn and beans in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  Sprinkle with the cheese.


Nutrition per Serving

Campbell's 98% Fat Free Cream of Chicken Soup
Campbell's Cream of Chicken Soup

Calories
336
357

Total Fat
7g
9g

Saturated Fat
2g
2g

Cholesterol
49mg
51mg

Sodium
411mg
571mg

Total Carbohydrate
41g
41g

Dietary Fiber
9g
9g

Protein
29g
29g

Vitamin A
17%DV
16%DV

Vitamin C
18%DV
18%DV

Calcium
13%DV
13%DV

Iron
28%DV
28%DV