EASY CHICKEN CHILI

Easy Chicken Chili image

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

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Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 cup sour cream, if desired
Chopped fresh cilantro, if desired

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