Easy Chicken Chili
Recipe from Betty Crocker

Canned cream soup gives spicy chicken and bean chili a lovely golden color as well as great flavor.



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Ingredients
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    1   tablespoon 
    olive or vegetable oil
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    1   
    medium onion, chopped (1/2 cup)
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    1/2  cup 
    chopped red bell pepper
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    1   can 
    condensed cream of chicken soup (10-3/4 ounces)
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    1 3/4  cups 
    Progresso® chicken broth (from 32-oz carton)
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    1   cup 
    water
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    2   cups 
    diced rotisserie-cooked chicken
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    2   cans 
    Green Giant® great northern beans, drained, rinsed (15.5 ounces each)
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    1   can 
    Old El Paso® chopped green chiles, undrained (4.5 ounces)
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    1/2  teaspoon 
    dried oregano leaves
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    1/2  teaspoon 
    ground cumin
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    1/2  cup 
    sour cream, if desired
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    Chopped fresh cilantro, if desired

Directions
1.
In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
2.
Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
3.
Top each serving with sour cream and cilantro.
Tips:

1.
High Altitude (3500-6500 ft): If chili becomes too thick, add up to 1/2 cup more water.
Nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 10, chol. (mg) 45, sat. fat (g) 3, carb. (g) 39, fiber (g) 9, sugar (g) 2, pro. (g) 28, vit. A (IU) 972, vit. C (mg) 15, sodium (mg) 860, calcium (mg) 151, iron (mg) 5, Starch () 3, Very Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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