Monday, January 20, 2014


1 tbsp canola or coconut oil
4 skinless, boneless chicken breast halves, cubed
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium-size green bell pepper, chopped
1 can low-fat cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans cannellini beans, rinsed and drained
2 tbsp shredded cheese

In a 4-quart saucepan over medium-high heat, heat the oil; add the chicken pieces, chili powder, cumin, onion, and pepper. Cook until the chicken is cooked through and the veggies are tender; stir often during cooking.

Stir in the soup, water, corn, and beans; heat to a boil.  Reduce the heat to low, cover, and cook 5 minutes, stirring occasionally.

Ladle chili into serving bowls and sprinkle cheese over the top.

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