Southwest White Chicken Chili

Campbell's Southwest White Chicken Chili Recipe

Got 30 minutes and a craving for good chili?  Then get out your saucepan, because this chicken chili really satisfies.

At a glance

Prep

10 min.

Total

30 min.

Serves

6

Servings: about 1 1/4 cups each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 ounces each ) canned white cannellini beans, rinsed and drained
2 tablespoons shredded Cheddar cheese

How to Make It

  • 1

    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.

  • 2

    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.

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RID#60552

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