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
1 can (10 3/4 oz) cream of chicken soup
3/4 c water
1 1/2 c frozen whole kernel corn
2 cans (15 oz each) white kidney beans, rinsed and drained
2 tbsp shredded cheddar cheese
Instructions
Heat the oil in a 4 qt 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.
Originally Submitted
1/26/2012
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