It was a great Sunday to cook; with the temperature outside in the 50's/60's and football games on t.v. I wanted to make something warm and healthy. I stumbled upon this recipe in my People Magazine. It is called Southwest White Chicken Chili. It takes 10 minutes to prep and 20 minutes to cook. The other great thing is that it makes six servings; which means we will have leftovers during the week.
What you need:
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tps. chili powder
2 tps. ground cumin
1 large onion, chopped1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 oz. each) white kidney beans (cannellini), rinsed and drained
2 tbsp. shredded cheddar cheese
1. 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 vegetables are tender, stirring often.
2. Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min. stirring occasionally. Sprinkle with cheese.
See Below:
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| Cutting the chicken into cubes |
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| Green pepper |
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| Green pepper and onion |
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| Adding chicken and chili powder |
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| Adding cumin |
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| Adding the peppers and onion to the chicken and spices
 Adding the soup  Adding water  Adding frozen corn  Draining and rinsing beans  |
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