White Chicken Chili
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 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 shredded chicken, corn, red peppers and beans. The recipe is easily doubled, so you can feed a larger gathering, o
Ingredients
1 tablespoon vegetable oil
1 cup frozen whole kernel corn
1 large red bell pepper, diced (about 1 cup)
1 tablespoon chili powder
2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Chunky Salsa
1 cup water
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup)
1 cup frozen whole kernel corn
1 large red bell pepper, diced (about 1 cup)
1 tablespoon chili powder
2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Chunky Salsa
1 cup water
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup)
Instructions
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.
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.
White Chicken Chili
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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 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 shredded chicken, corn, red peppers and beans. The recipe is easily doubled, so you can feed a larger gathering, o
Instructions
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.
Ingredients
1 tablespoon vegetable oil1 cup frozen whole kernel corn1 large red bell pepper, diced (about 1 cup)1 tablespoon chili powder2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Pace® Chunky Salsa1 cup water2 cans (about 15 ounces each) white cannellini beans, rinsed and drained5 tablespoons shredded Cheddar cheese2 green onion, sliced (about 1/4 cup)
