Southwest White Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon vegetable oil 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes 4 teaspoons chili powder 2 teaspoons ground cumin 1 large onion, chopped 1 medium green pepper, chopped 1 (10.75 ounce) can Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 3/4 cup water 1 1/2 cups frozen whole kernel corn 2 (15 ounce) cans white kidney beans (cannellini), 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.
Serving Size: 1/6
Number of Servings: 4
Recipe submitted by SparkPeople user MISHA888.
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.
Serving Size: 1/6
Number of Servings: 4
Recipe submitted by SparkPeople user MISHA888.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 4.2 g
- Cholesterol: 45.4 mg
- Sodium: 1,547.4 mg
- Total Carbs: 179.2 g
- Dietary Fiber: 9.0 g
- Protein: 22.5 g
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