Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Adapted from campbellskitchen.com
tablespoon vegetable oil
skinless skinless, boneless chicken breast halves (about 1 pound), cut into cubes
teaspoons chili powder
teaspoons ground cumin
large onion, chopped (about 1 cup)
medium green pepper, chopped (about ¾ cup)
can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
cups frozen whole kernel corn
cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
tablespoons shredded Cheddar cheese
* 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.