There are countless ways to make chili, but not all can be colorful, flavorful and on the table in only 25 minutes! Our White Chicken Chili recipe takes simple, on-hand ingredients and turns them into a satisfying and quick chili that tastes like it has been simmering for hours. Cream of Chicken Soup creates the perfect base for this hearty and fresh tasting chili that is loaded with Pace Salsa, shredded chicken, corn, red peppers and beans. The recipe is easily doubled, so you can feed a larger gathering, or enjoy it the next day!
cost per recipe: $6.12
The price is determined by the national average.
tablespoon vegetable oil
cup frozen whole kernel corn
large red bell pepper, diced (about 1 cup)
tablespoon chili powder
cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup Pace® Chunky Salsa
cans (about 15 ounces each) white cannellini beans, rinsed and drained
tablespoons shredded Cheddar cheese
green onion, sliced (about 1/4 cup)
Heat the oil in a 3-quart saucepan over medium-high heat. Add corn, pepper and chili powder and cook for 2 minutes. Stir in the chicken.
Stir in the soup, salsa, water and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Serve hot, topped with the cheese and green onions.