Southwest White Chicken Chili
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Description
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 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- ¾ cup water
- 1 ½ 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.
Nutrition Facts
serving: 7 -1/2 cups
calories: 322.8 kcal
carbohydrates: 36.6 g
protein: 24 g
saturated fat: 2.5 g
cholesterol: 46 mg
sodium: 719 mg
fiber: 8.6 g
sugar: 3.5 g