Smoky White Chicken Chili
What’s even better than a steaming bowl of White Chicken Chili? A steaming bowl of White Chicken Chili that requires minimal prep work, thanks to the ultimate time-saving ingredient: Campbell’s® Condensed Cream of Chicken Soup. The soup brings a rich, creamy base to the spicy chili, and best of all, this comforting recipe is easy to customize according to your tastes. Try adding some diced avocado, shredded cheese, sour cream, or even crumbled tortilla chips!
Ingredient
- 1 tablespoon vegetable oil
- 1 large red bell pepper, diced small (about 1 cup)
- 1 small yellow onion, diced small (about 1 cup)
- 1 cup frozen roasted corn, thawed (about 5 ounces)
- 1/4 - 1/2 small jalapeño pepper, seeded and finely diced (about 1 tablespoon or to taste)
- 2 cups shredded rotisserie chicken
- 2 cans (15 ounces each) white cannellini beans, rinsed and drained
- 1 cup Pace® Chunky Salsa
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1 teaspoon smoked paprika
- 1/2 cup water or Swanson® Chicken Stock
Direction
- Heat the oil in a large pot with a lid on medium heat. Add the pepper, onion, corn, and jalapeño and cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
- Next, add the shredded chicken, rinsed beans, Pace® Chunky Salsa, Campbell’s® Cream of Chicken Soup, smoked paprika, and water. Stir well until all ingredients are well-combined. Season to taste with kosher salt, and reduce heat to medium-low. Place the lid on the pot and let simmer for at least 10 minutes, stirring occasionally, until the flavors have melded.
- When ready to serve, add shredded cheddar cheese, fresh cilantro, and sour cream or crema for garnish.
