Ingredients
1 tbl vegetable oil
4 skinless, boneless chicken breasts, cut into cubes
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium green pepper, chopped
10 3/4 oz can Campbell’s Condensed Cream of Chicken soup
3/4 cup water
1 1/2 cups frozen whole kernal corn
2 cans (15 oz each) white kidney beans (cannellini), rinsed & drained
2 tbl shredded cheddar cheese
Preparation
Heat oil in a 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion & pepper & cook until chicken is cooked through & vegetables are tender, stirring often.
- Stir soup, water, corn & beans in saucepan & heat to a boil. Reduce heat to low. Cover & cook 5 minutes, stirring occasionally. Sprinkle with cheese.
