EASY CHICKEN CHILI
Canned cream soup gives spicy chicken and bean chili a lovely golden color as well as great flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
- 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.
- Top each serving with sour cream and cilantro.
Nutrition Facts : Calories 360, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 0 g
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Ssema Abdul
[email protected]Wow! This chili is amazing! I've made it several times now and it's always a hit. It's the perfect meal for a party or a potluck.
Deejay Jash
[email protected]This chili is easy to make and packed with flavor. I love that it uses chicken instead of beef, and the beans and corn add a nice touch of sweetness.
Soniadarius Hudson
[email protected]Just finished making this chili and it's so good! The flavors are amazing and it's the perfect comfort food for a cold night.
Milimo Victor
[email protected]This chili was delicious! I made it for my family last night and everyone loved it. The chicken was tender and juicy, and the chili had just the right amount of spice. I will definitely be making this again soon.