Tops Friendly Markets Recipes
https://www.topsmarkets.com/Recipes/Detail/7438/
Southwest White Chicken Chili
Yield: 6 servings (1 1/4 cups each)
Preparation Time: 10 min; Cook Time: 20 min
Ingredients
| 3 | cups | Minute White Rice, uncooked | |
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| 1 | Tablespoon | vegetable oil | |
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| 4 | Tops Fresh All Natural Boneless Chicken Breast (about 1 pound), cut into cubes | ||
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| 4 | teaspoons | McCormick Chili Powder | |
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| 2 | teaspoons | McCormick Cumin, ground | |
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| 1 | large onion, chopped (about 1 cup) | ||
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| 1 | medium green pepper, chopped (about 3/4 cup) | ||
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| 1 | can | (10 3/4 ounce) Campbell's Condensed Cream of Chicken Soup, (Regular or 98% Fat Free) | |
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| 3/4 | cup | water | |
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| 1 1/2 | cups | frozen whole kernel corn | |
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| 2 | cans | (about 15 ounces each) white kidney beans (cannellini), rinsed and drained | |
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| Salt, to taste | |||
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| Pepper, to taste | |||
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| 2 | Tablespoons | shredded cheddar cheese | |
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Directions:
1. Prepare rice according to package directions. Keep warm.
2. 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.
3. 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. Add salt and pepper to taste.
4. Sprinkle with cheddar cheese and serve over rice.
Recipe and photo courtesy of Campbell's Kitchen
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://www.topsmarkets.com/Recipes/Detail/7438/
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