Southwest White Chicken Chili
This Southwestern-style white chicken chili is a hearty and satisfying dish, perfect for when you have 30 minutes to spare and crave something warm and comforting. Get your saucepan ready and give this easy recipe a try!
Ingredients
- 4 4-ounce skinless, boneless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 1 medium green bell pepper diced
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 15-ounce cans white kidney beans (cannellini), rinsed and drained
- 1 ½ cups frozen whole kernel corn
- 1 10.5-ounce can Campbell's condensed cream of chicken soup
- ¾ cup water
- 2 tablespoons shredded Cheddar cheese
Instructions
- Warm the vegetable oil in a 4-quart saucepan over medium-high heat. Add the cubed chicken, chopped onion, and diced bell pepper. Sprinkle in the chili powder and ground cumin. Sauté the mixture, stirring frequently, until the chicken is thoroughly cooked and the vegetables become tender.
- Integrate the white kidney beans, frozen corn, condensed cream of chicken soup, and water into the saucepan. Stir well and bring the mixture to a boil. Lower the heat, cover, and allow it to simmer gently for 5 minutes, stirring occasionally.
- Once the chili has reached the desired consistency, sprinkle with shredded Cheddar cheese. Serve hot and enjoy this comforting dish.