Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
323 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon vegetable oil
¾ cup water
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
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
