Southwest White Chicken Chili

White chili is not something that ever really intrigued me in the past.  It never looks that appetizing in pictures and I always overlooked it.  I now realize I was making a mistake.  I had no idea what I was missing!

This chili, while vastly different from my traditional chili, is very good and very flavorful.  It had just the right amount of spiciness from the peppers, creaminess from the soup, and heartiness from the chicken.  It is a real winner and I’ll definitely make it again.

This picture looks like chicken and dumplings, doesn’t it?  Next time, I’ll cut the chicken into smaller pieces.  🙂

Southwest White Chicken Chili

source:  adapted from Campbellskitchen.com

Ingredients:

1 Tbsp olive oil

3 large chicken breasts, cut into small cubes

4 tsp chili powder

2 tsp ground cumin

pinch of red pepper flakes

1 large onion, chopped

2 jalapenos, seeded and chopped

1 green bell pepper, chopped

1 can reduced fat condensed cream of chicken soup

1 soup can of water

1.5 cups frozen whole kernel corn

1 can white beans {Canellini or Great Northern}, rinsed and drained

1 cup of low sodium chicken broth – optional {use more or less to reach desired consistency}

Directions:

Heat oil in a deep soup pot over med-high heat.  Add the chicken, onions, pepper, and spices.  Cook until chicken is cooked through, stirring often.

Add soup, water, corn, beans, and chicken stock.  Heat to a boil.  Reduce heat to low and simmer at least 5 minutes.  Taste and adjust seasoning and add more broth accordingly.

Can serve with shredded cheese on top, but we didn’t.

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1 Comment (+add yours?)

  1. Trackback: Game Day Grub « EASY AS PIE!

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