White Chicken Chili

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See original recipe at: campbellskitchen.com

kept byannaizabel
recipe bycampbellskitchen.com

Notes:

5 servings

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Ingredients:

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 cups water
1 envelope (about 1 ounce) dry onion soup and recipe mix
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
Shredded Cheddar cheese
Sliced green onion

1
Heat the oil in a 3-quart saucepan over medium-high heat. Add the chicken and chili powder and cook until the chicken is well browned, stirring often.
2
Stir the soup, water and soup mix in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3
Stir in the beans and cook until the mixture is hot and bubbling. Serve with the cheese and onions.

See original recipe at campbellskitchen.com