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Southwest White Chicken Chili Recipe

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This recipe for Southwest White Chicken Chili, by , is from The Sikes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brittany Sikes
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon of vegetable oil;
4 skinless, boneless chicken. breast halves (about 1lbs.), cut into cubes;
4 teaspoons chili powder;
2 teaspoons ground cumin;
1 large onion, chopped;
1 medium green pepper, chopped;
1 can Condensed Cream of Chicken. soup;
3/4 C. water;
1 1/2 C. frozen whole kernel corn;
2 Cans white kidney beans, rinsed and drained;
2 tablespoons shredded cheddar cheese.

Directions:
Directions:
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.
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 cheese.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You may want to add some chili peppers. It could use a little more spice!!!

 

 

 

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