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Southwest White Chicken Chili (Angela Tite Masters)


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  • 1 tbsp.veg. oil
  • 4 skinless chicken breast
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 lg. onion , chopped
  • 1 pepper chopped
  • 1 can cream of chicken soup
  • 3/4 cup water
  • 1 1/2 cups frozen whole kernel corn
  • 2 cans white kidney beans , rinsed and drained
  • 2 tbsp. shredded cheese



Step 1

Cook chicken ,vegetables, and spices in skillet untill tender.
Then mix in large pot with remaining ingredients and cook to a boil.
Use cheese when ready to serve on top of chili.


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