White Chicken Chili
By: Kaitlin
Published: Monday, February 1, 2010 - 11:07am

Ingredients




Vegetable cooking spray
1 large onion, diced (about 1 cup)
1 teaspoon ground cumin
1 tablespoon chili powder
1 can (12.5 ounces) Swanson's White Chunk Chicken Breast
1 small can (about 15 ounces) white beans
1 medium red pepper, diced (about 1 cup)
1 cup Swanson's Chicken Broth
1 can (about 4 ounces) chopped green chiles
Shredded Cheddar cheese
1 can Petite Diced Tomatoes ( to add a bit of color)

Preparation

1 Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. 2 Add the onion and cook for 3 minutes or until it's tender. Stir the cumin and chili powder in the saucepan. 3 Stir the chicken, beans, pepper, broth and chiles in the saucepan. Heat to a boil. 4 Reduce the heat to low and cook for 15 minutes. 5 Sprinkle with the cheese and serve immediately. 6 Goes well with hot buttered corn bread!

About


I wanted to find a great, healthy recipe for a winter day. I found this in the Campbell’s Kitchen, and it’s one of the yummiest chili’s I have ever made. Also excellent garnished with avocado and green onions!

Comments:
Curt

A raw chicken breast, which would cook while the soup cooks, has about half the calories and 75% less sodium than your canned chicken. Dice it and put it in the pan with the onions.