It's been a chilly day here and it's going to be an even colder night. What better way to warm up than with a hearty bowl of chicken chili. This recipe is in heavy rotation in our house during the winter months. It's easy to make, smells great and tastes even better.
Southwest White Chicken Chili (serves 6)
1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 can condensed cream of chicken soup
3/4 C. water (see note below)
1 1/2 C. frozen whole kernel corn
2 cans (15 oz. each) white kidney beans, rinsed and drained
Optional: sour cream, Cheddar cheese, cilantro
Heat oil in 4-qt. saucepan over medium-high heat. Add chicken, chili powder, cumin, onion, and pepper and cook until chicken is cooked through and veggies are tender, stirring often.
Stir soup, water, corn and beans into saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with sour cream, Cheddar cheese or cilantro to serve.
Note: adding only 3/4 C. of water will make this chili very thick, especially the leftovers. I like mine to be almost like a soup so I add additional water or chicken stock.