Easy Chicken Chili with White Beans

Campbell's Easy Chicken Chili with White Beans Recipe

In the mood for chili?  No problem...because you can have this flavorful chicken chili on the table in less than 1/2 hour.  It only tastes like it's been simmering all day.

At a glance


10 min.


25 min.



Servings: about 1 cup each

Cook: 15 min.

Cost per recipe: $9.30

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

Vegetable cooking spray
1 large onion, diced (about 1 cup)
1 teaspoon ground cumin
1 tablespoon chili powder
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) small white beans
1 medium red pepper, diced (about 1 cup)
1 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 can (about 4 ounces) chopped green chiles
Shredded Cheddar cheese

How to Make It

  • 1

    Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook for 3 minutes or until it's tender, stirring occasionally. Stir the cumin and chili powder in the saucepan.

  • 2

    Stir the chicken, beans, pepper, broth and chiles in the saucepan and heat to a boil. Reduce the heat to low and cook for 5 minutes.

  • 3

    Sprinkle with the cheese and serve immediately.

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Recipe Nutritional Information

Made With

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth


207 207 206


4g 4g 4g


1g 1g 1g


44mg 44mg 45mg


520mg 524mg 582mg


21g 21g 21g


6g 6g 6g


21g 21g 21g


28%DV 28%DV 28%DV


55%DV 55%DV 55%DV


8%DV 8%DV 8%DV


19%DV 20%DV 19%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: Or you may use 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken breast in Water, drained, in place of the larger can.
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