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.

Easy Chicken Chili

by 10  people

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  • 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 
  • 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.
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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