I found this satisfying soup in one of my family magazines many months ago, but it is also posted on the Campbell’s Kitchen website. You can find lots of great recipes at www.campbellskitchen.com. We were really happy with this one. It is great comfort food recipe that you can feel good about, with just 7 WW Points+ per serving. My husband really enjoyed this one. Hope you do too.
Southwest White Chicken Chili
Recipe Type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves, cut into cubes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large onion, chopped (about 1 cup)
- 1 medium green bell pepper, chopped (about 3/4 cup)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 3/4 cup water
- 1 1/2 cups frozen whole kernel corn
- 2 cans (about 15 ounces each ) canned white cannellini beans, rinsed and drained
- 2 tablespoons shredded Cheddar cheese
Instructions
- Heat the oil in a 4-quart 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.
Several simple ingredients with just a few easy steps make this recipe a breeze to make.
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