Wednesday, February 9, 2011

Southwest White Chicken Chili

Saw this in All You Magazine, its a Campbell's ad. 

Prep time 10 mins. Cook 20mins. Makes 6 Servings

  • 1tbsp. Vegetable oil
  • 4boneless skinless chix breasts, cut into cubes
  • 4 tsps chili powder (I'm only gonna use 2 because my kids will probably complain about the spiciness)
  • 2 tsps ground cumin (Again, cutting it to 1)
  • 1 large onion chopped
  • 1medium green pepper chopped
  • 1can (10/3/4 oz) condensed cream of Chicken soup
  • 3/4cup of water
  • 1 1/2 cups frozen whole kernel Corn
  • 2 cans (15oz each) of white kidney beans (cannelloni) rinsed and drained
  • 2 tbsp. shredded cheddar cheese 
1. Heat oil in 4qt sauce pan over medium 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 mins, stirring occasionally. Sprinkle with cheese.

I will also serve with is cornbread.   Enjoy!

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