4 skinless, boneless chicken halves, cut into cubes
4 tsp chili powder
2 tsp gound cumin
1 large onion, chopped
1 meduim green pepper, chopped (3/4 cup)
1 can CAMPBELLS Condensed Cream of Chicken Soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (15 oz.) white kidney beans (cannellini), rinsed and drained
2 tbsp shredded cheddar cheese
Instructions
Heat oil in 4-qt saucepan over medium heat. Add chicken, chili powder, cumin, onion, and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
Stir soup, water, corn and beans in saucepan and then heat to a boil. Reduce heat to low. Cover nad cook 5 minutes stirring occasionally. Sprinle with cheese.
Originally Submitted
1/11/2011
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