White Chicken Chili

There are countless ways to make chili, but not all can be colorful, flavorful and on the table in only 25 minutes!  Our White Chicken Chili takes simple, on-hand ingredients and turns...

Directions

Heat the oil in a 3-quart saucepan over medium-high heat.  Add corn, pepper and chili powder and cook for 2 minutes.  Stir in the chicken.

Stir in the soup, salsa, water and beans in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.  Serve hot, topped with the cheese and green onions.

Ingredients

1 tablespoon vegetable oil
1 cup frozen whole kernel corn
1 large red bell pepper, diced (about 1 cup)
1 tablespoon chili powder
2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Chunky Salsa
1 cup water
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup)

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