This Southwestern-style chicken chili is easy to make with cubed chicken, spices, canned cannellini beans, frozen corn, and shredded Cheddar cheese.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
419 Calories
Recipe Instructions
Step 1
Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
Step 2
Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 teaspoons ground cumin
2 tablespoons shredded Cheddar cheese
4 teaspoons chili powder
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
1 medium green pepper, chopped
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
0.75 cup water
1.5 cups frozen whole kernel corn
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98%
