Southwest White Chicken Chili

By Paul Briand

Just one more chili recipe then I’ll back off this riff I started last week.

I stumbled onto this one while reading Parade magazine in my Sunday newspaper. The recipe was part of an ad for Campbell’s Cream of Chicken Soup.

My biggest problem with can of soup recipes is that canned soup has way too much sodium.

Campbell’s and others are trying to introduce products with less salt and with less fat, and good for them.

The cream of chicken soup in this recipe comes in the low-fat version, which I did find on my grocer’s shelf.

A couple of other notes: I added roasted red peppers and some red kidney beans to give the dish more color. Yes, there is “white” in the recipe name but it was a little too pale for my liking..

You can find this and other Campbell soup recipes at campbellskitchen.com.

Ingredients

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

2 tablespoons shredded cheddar cheese

Directions

1. Heat the oil in a 4-quart saucepan over medium-high heat;

2. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often;

3. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low;

4. Cover and cook for 5 minutes, stirring occasionally;

5. Sprinkle with the cheese and serve.

Print a recipe card here.