Monday, February 7, 2011

Southwest White Chicken Chili

I found this recipe in my All You magazine. It's from the Campbell's Kitchen. It's super easy to make and everyone loved it! Well, except Jaidan who for some weird reason hates kidney beans (but she loves wax and green beans lol) The original recipe did not have pepper, but I added it to the recipe, it really needed it, even the kids added it the first time I made it, so now I make it with pepper.

Southwest White Chicken Chili

  • 1 Tbsp Vegetable Oil (I use Olive Oil)
  • 4 Skinless Boneless Chicken Breast Halves
  • 4tsp Chili Powder (don't know why they didn't just say 1 Tbsp)
  • 2tsp Ground Cumin
  • 1 Lg Onion Chopped
  • 1 Med. Green Pepper, chopped (about 3/4 cup)
  • 1 10 3/4oz Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 3/4 cup Water
  • 1 1/2 cups Frozen Whole Kernel Corn
  • 2 cans (15oz each) White Kidney Beans (Cannellini) rinsed and drained
  • 2 Tbsp Shredded Cheddar Cheese
  • Pepper to taste

1. Heat oil in 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and green pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
2. Stir soup, water, corn, beans, and pepper in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 mins, stirring occasionally. Sprinkle with cheese.


1 comment:

  1. So ready for cooler weather here. Tucking this away to use when it's soup weather again! Looks Yummy!