H E A L T H Y

C H I L I

F O R

H E A L T H Y

A P P E T I T E S .

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S o u t h w e s t W h i t e C h i c k e n C h ili

Prep: 10 min.

Cook: 20 min.

Makes: 6 servings

1

tbsp. 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 % cup)

1

can (10% oz.)

C a m p b e l l ' s

® Condensed Cream of

Chicken Soup (Regular

o r

98% Fat Free)

% cup water

1

V i

cups frozen whole kernel corn

2

cans (about 15 oz. each) white kidney beans

(cannellini), rinsed and drained

2

tbsp. shredded Cheddar cheese

1. 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 vegetables are tender, stirring often.

2. Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low.

Cover and cook 5 min., stirring occasionally. Sprinkle with cheese.

It’s

am azing

w hat soup

can

dor

©

2011

CSC Brands LP