Heat oil in dutch oven or large sauce pan, med-high heat.
Add chicken, chili powder, cumin, onion, and pepper. Cook
until the chicken is cooked through and the vegetables are
tender, stirring often.
Stir in soup, water, corn and beans. Heat to boil. Reduce heat
to low and simmer covered about 5 minutes. Stir occasionally.
Add as much reserved broth as needed for desired thickness.
Serve sprinkled with cheese and homemade cornbread.
Serving
Suggestions
Great with the corn bread.
Originally Submitted
1/12/2011
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