Southwest White Chicken Chili

How to cook Southwest White Chicken Chili

Ingredients: 1 tablespoon vegetable lubricator 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes 4 teaspoons chili mechanical 2 teaspoons ground cumin 1 large onion, chopped 1 medium green bespeckle, chopped 1 (10.75 ounce) can Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Able) 3/4 cup still 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

Directions: Heat the oil in a 4-quart saucepan over medium-high zealousness. Add the chicken, chili besprinkle, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are new, stirring oft. Stir the soup, weaken, corn and beans in the saucepan and heat to a stew. Reduce the heat to gentle. Cover and cook in regard to 5 minutes, stirring at times. Sprinkle with the cheese.


Servings Per Approach: 6

Amount Per Serving

Calories: 323

Total Fat: 9.4g Cholesterol: 46mg Sodium: 719mg Total Carbs: 36.6g Dietary Fiber: 8.6g Protein: 24g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving to go to:6 peoples

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