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Easy Chicken Chili

  • 40minutes
  • 11calories

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1 medium onion, chopped (1/2 cup)

  3. 1/2 cup chopped red bell pepper

  4. 1 can (10 3/4 oz) condensed cream of chicken soup

  5. 1 3/4 cups Progresso® chicken broth (from 32-oz carton)

  6. 1 cup water

  7. 2 cups diced rotisserie-cooked chicken

  8. 2 cans (15 1/2 oz each) Green Giant® great northern beans, drained, rinsed

  9. 1 can (4 1/2 oz) Old El Paso® chopped green chiles, undrained

  10. 1/2 teaspoon dried oregano leaves

  11. 1/2 teaspoon ground cumin

  12. 1/2 cup sour cream, if desired

  13. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. Directions In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.

  2. Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.

  3. Top each serving with sour cream and cilantro.

  4. High Altitude (3500-6500 ft): If chili becomes too thick, add up to 1/2 cup more water.

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