Southwest White Chicken Chili

This Southwestern-style white chicken chili really satisfies, so when you’ve got 30 minutes and a craving for good chili, get out your saucepan and try it!

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 6 servings

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
1 medium green bell pepper, chopped
4 teaspoons chili powder
2 teaspoons ground cumin
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
1 ½ cups frozen whole kernel corn
1 (10.5 ounce) can Campbell's condensed cream of chicken soup
¾ cup water
2 tablespoons shredded Cheddar cheese

Directions

Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.

Recipe Tip

For the soup, you can use use regular or 98% fat free.

Nutrition Facts (per serving)

419	Calories
10g	Fat
46g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 419
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	12%
Cholesterol 71mg	24%
Sodium 956mg	42%
Total Carbohydrate 46g	17%
Dietary Fiber 9g	32%
Total Sugars 4g
Protein 38g	75%
Vitamin C 17mg	19%
Calcium 161mg	12%
Iron 7mg	37%
Potassium 1063mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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