This Southwestern-style white chicken chili really satisfies, so when you’ve got 30 minutes and a craving for good chili, get out your saucepan and try it!
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
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1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
1 medium green bell pepper, chopped
4 teaspoons chili powder
2 teaspoons ground cumin
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
1 ½ cups frozen whole kernel corn
1 (10.5 ounce) can Campbell's condensed cream of chicken soup
¾ cup water
2 tablespoons shredded Cheddar cheese
Directions
Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.
Recipe Tip
For the soup, you can use use regular or 98% fat free.