Southwest White Chicken Chili
Ingredients
- 1 tablespoon vegetable oil
- 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
- 1 ½ cups frozen whole kernel corn
- 1 (10.5 ounce) can Campbell's condensed cream of chicken soup
- ¾ cup water
- 2 tablespoons shredded Cheddar cheese
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Instructions
- Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
- Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.
Source
Original recipe: View Original