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Southwest White Chicken Chili
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1tsp | vegetable oil |
4 | skinless, boneless chicken breasts, cubed |
4 tsp | chili powder |
2 tsp | ground cumin |
1 lg | onion, chopped |
1 med | green pepper, chopped |
1 can | cream of chicken soup |
3/4 cup | water |
1 1/2 cups | frozen kernel corn |
2 cans(15 oz each) | cannellini beans, drained and rinsed |
2 TBS | shredded cheddar cheese |
Heat oil in 4-qt saucepan over med-high heat.
Add chicken, chili powder, cumin, onion and pepper.
Cook till chicken is cooked through and vegetables are tender, stirring often.
Stir in soup, water, corn and beans; heat to a boil. Reduce heat to low.
Cover and cook for 4 mins, stirring occasionally.
Sprinkle with cheese.
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