Southwest White Chicken Chili

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

Southwest White Chicken Chili

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About This Recipe

Yield:6 (about 1 1/4 cups each)
Active time:10 minutes
Total time:30 minutes
Special equipment:saucepan

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 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

Procedures

  1. 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. 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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