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.
1 tablespoon vegetable oil1 cup frozen whole kernel corn1 large red bell pepper, diced (about 1 cup)1 tablespoon chili powder2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Pace® Chunky Salsa1 cup water2 cans (about 15 ounces each) white cannellini beans, rinsed and drained5 tablespoons shredded Cheddar cheese2 green onion, sliced (about 1/4 cup)
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