Campbell's Kitchen: Southwest White Chicken Chili

Campbell's Kitchen: Southwest White Chicken Chili

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

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

2 tablespoons shredded Cheddar cheese

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.