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Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Ingredients
- 1 tablespoon vegetable oil
- 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- ¾ cup water
- 1 ½ cups frozen whole kernel corn
- 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
- 2 tablespoons shredded Cheddar cheese
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 13% |
| Cholesterol46mg | 15% |
| Sodium719mg | 31% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber9g | 31% |
| Total Sugars4g | |
| Protein24g | |
| Vitamin C22mg | 108% |
| Calcium91mg | 7% |
| Iron3mg | 19% |
| Potassium301mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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