White Chicken Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 tablespoon vegetable oil

1 cup frozen whole kernel corn (about 4 ounces)

1 large red bell pepper, diced (about 1 cup)

1 tablespoon chili powder

2 cups shredded cooked chicken or 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup

1 cup water

2 cans (about 15 ounces each) white cannellini beans, rinsed and drained

5 tablespoons shredded Cheddar cheese

2 green onion, sliced (about 1/4 cup)

Directions

Heat the oil in a 3-quartsaucepan over medium-high heat

Add the corn, bell pepper and chili powder and cook for 2 minutes

Stir in the chicken

Stir in the soup, salsa, water and beans andheat to a boil

Reduce the heat to low

Cover and cook for 10 minutes (this gives the flavors time to blend)

Season to taste with salt and pepper

Serve topped with the cheese and green onions

Nutrition

• Serving Size: servings (about 1 cup ea
• Calories: 329cal
• Total Fat: 93
• Saturated Fat: 10.3g
• Cholesterol: 2.8g
• Sodium: 0.1g
• Total Carbohydrate: 5.12g
• Dietary Fiber: 93mcg
• Protein: 38.1mg