Easy Chicken Chili

Canned cream soup gives spicy chicken and bean chili a lovely golden color as well as great flavor.

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Servings 6

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ingredients 13
Prep Time 40 min
Total Time 40 min

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) Green Giant® 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

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Directions

1 In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
2 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.
3 Top each serving with sour cream and cilantro.

EXPERT TIPS

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Expert Tips

If you are pressed for time, use 1 cup frozen bell pepper and onion stir-fry (from 1-pound bag) instead of the fresh onion and bell pepper.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 860mg; 860%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 9g 9% Sugars 2g 2% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 25%;
Calcium: 15%;
Iron: 30%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;