Southwestern Chicken

By Hortond

Ingredients

• 4 (about 1 lb / 500 g) boneless, skinless chicken breasts
• 1 tbsp (15 mL) canola oil
• 1/4 cup (50 mL) finely chopped onion
• 1 cup (250 mL) finely diced plum tomatoes
• 1/2 cup (125 mL) each, chopped red and green pepper
• 1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
• 1/2 cup (125 mL) water
• 1 tbsp (15 mL) chili powder
• 1/2 tsp (2 mL) ground cumin

Preparation

Step 1

1. Brown chicken well in heated oil at medium-high heat in large skillet – about 5 minutes per side. Reduce heat to medium.

2. Add onion, tomatoes and peppers. Cook and stir for 3 minutes.

3. Stir in mixture of soup, water, chili powder and cumin. Cover and simmer until chicken is cooked through – about 5 minutes – stirring occasionally.


Recipe Tip
Hot cooked rice complements the sauciness of this chicken dish and rounds out the meal easily due to the similar cook times of the rice and chicken.