Source: Campbell's Recipes

Southwest White Chicken Chili
Got 30 minutes and a craving for good chili?  Then get out your saucepan, because this chicken chili really satisfies.
Rating:
Serves: 6 servings (about 1 1/4 cups each)
Prep Time: 10 minutes
Cook Time: 20 minutes

 

 
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (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




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.

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.


Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 357, Total Fat 9g, Saturated Fat 2g, Cholesterol 51mg, Sodium 571mg, Total Carbohydrate 41g, Dietary Fiber 9g, Protein 29g, Vitamin A 16%DV, Vitamin C 18%DV, Calcium 13%DV, Iron 28%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 336, Total Fat 7g, Saturated Fat 2g, Cholesterol 49mg, Sodium 411mg, Total Carbohydrate 41g, Dietary Fiber 9g, Protein 29g, Vitamin A 17%DV, Vitamin C 18%DV, Calcium 13%DV, Iron 28%DV


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