Easy Chicken Chili
Canned cream soup gives spicy chicken and bean chili a lovely golden color as well as great flavor.
Recipe from Betty Crocker
1 1/3 cup
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can condensed cream of chicken soup (10-3/4 ounces)
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans Green Giant® great northern beans, drained, rinsed (15.5 ounces each)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 cup sour cream, if desired
Chopped fresh cilantro, if desired
In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
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.
Top each serving with sour cream and cilantro.
High Altitude (3500-6500 ft): If chili becomes too thick, add up to 1/2 cup more water.
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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