Southwest White Chicken Chili

November 2010
Southwest White Chicken Chili

by 33 people

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Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Makes: 6 servings

Prep: 10 mins

Cook: 20 mins

Ingredients
  • 1 tablespoon vegetable oil
  • 4 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 10 3/4 ounce can  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 15 ounce cans  white kidney beans (cannellini), rinsed and drained
  • 2 tablespoons shredded Cheddar cheese
Directions
  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.
  2. 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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