Southwest White Chicken Chili
By CarolV
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Ingredients
- 1 tablespoon vegetable oil
- 4 skinless 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
* 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.
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