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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwest White Chicken Chili Recipe

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This recipe for Southwest White Chicken Chili is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 oz) Campbell's condensed cream of chicken soup (regular or 98% fat free)
3/4 cup water or chicken broth, whichever you prefer
1 1/2 cups frozen whole kernel corn
2 cans (about 15 oz each) white kidney beans (cannellini), rinsed and drained
1 small can of diced chili's (if desired)
Garlic blend to flavor, if desired.
2 Tbsp shredded Cheddar cheese
Directions:
Directions:
Heat oil in a 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.

Stir soup, water or broth, corn, beans and chilis (if desired) into saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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