- 6
- 10 mins
- 30 mins
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
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