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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6