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Southwest White Chicken Chili
Chili is one of our family’s favorite fall foods. We love to serve a chili bar with elbow noodles, sour crème, shredded cheddar cheese, Fritos Corn Chips and the works! Crockpot’s are also a wonderful way to plan for dinner, especially on busy weekdays during the school year. This recipe is a unique one offered by Campbell’s Kitchen.com. This one is sure to be a Kitchen Keeper!!!
Ingredients:
- 1 tsp. vegetable oil
- 4 skinless, boneless chicken breast halves, cut into cubes
- 4 tsp. chili powder
- 2 tsp. ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped (about 3/4 cup)
- 1 can Cambell's Condensed Cream of Chicken Soup
- 3/4 cup of water
- 1 1/2 cups frozen whole kernel corn
- 2 cans white kidney beans, rinsed and drained
- 2 tbsp. shredded Cheddar cheese
Directions:
- Heat oil in 4-qt. saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetable are tender, stirring often.
- Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min., sirring occasionally. Sprinkle with cheese.
Enjoy Making Happy-Time Meals!!
Copyright © 2008-2015 Debbie Reynolds Harper
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