Southwest White Chicken Chili
- 1 tbl vegetable oil
- 4 skinless, boneless chicken breasts, cut into cubes
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 10 3/4 oz can Campbell's Condensed Cream of Chicken soup
- 3/4 cup water
- 1 1/2 cups frozen whole kernal corn
- 2 cans (15 oz each) white kidney beans (cannellini), rinsed & drained
- 2 tbl shredded cheddar cheese
- Heat oil in a 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion & pepper & cook until chicken is cooked through & vegetables are tender, stirring often.
- 2. Stir soup, water, corn & beans in saucepan & heat to a boil. Reduce heat to low. Cover & cook 5 minutes, stirring occasionally. Sprinkle with cheese.
vegetable oil, skinless, chili powder, ground cumin, onion, green pepper, campbells condensed cream, water, corn, white kidney beans, cheddar cheese
Taken from www.epicurious.com/recipes/member/views/southwest-white-chicken-chili-50149266 (may not work)