Chicken & Bean Chili Pronto

Campbell's Chicken & Bean Chili Pronto Recipe

Looking for a new idea for boneless chicken breasts?  Try this flavor-packed chili that's on the table in less than 45 minutes.

At a glance


15 min.


35 min.



Servings: about 1 1/2 cups each

Cook: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into cubes
3/4 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (about 14.5 ounces) whole canned peeled tomatoes, cut up
1 can (about 15 ounces) canned kidney beans, rinsed and drained
1 cup frozen whole kernel corn

How to Make It

  • 1

    Heat the oil in a 10-inch saucepan over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

  • 2

    Stir the picante sauce, chili powder, tomatoes, beans and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Garnish with sour cream, chopped fresh cilantro and chopped avocado, if desired.

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