Southwest White Chicken Chili

photoThis is a recipe from a Campbell’s Soup ad in one of my magazines. It is so easy to throw together. The recipe makes 4 servings.

 

 

 

 

 

 

 

Southwest White Chicken Chili

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

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.

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.

By my calculation – Per serving – Calories: 286, Total Fat: 1.9g, Sat. Fat: 2g, Carb: 20g, Fiber: 3.9g, Protein: 19.4g

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