Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
cost per recipe: $7.50
The price is determined by the national average.
tablespoon vegetable oil
pound skinless, boneless chicken breast halves, cut into cubes
teaspoons chili powder
teaspoons ground cumin
large onion, chopped (about 1 cup)
medium green pepper, chopped (about 3/4 cup)
can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cups frozen whole kernel corn
cans (15 ounces each) white cannellini beans, rinsed and drained
tablespoons shredded Cheddar cheese
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.