Southwest White Chicken Chili
1 tbso. vegetable oil
4 skinless, boneless, chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 can of condensed cream of chicken soup
3/4 cup water
1 1/2 cup frozen whole kernel corn
2 cans of white kidney beans (cannellini), rinsed and drained
2 tbsp shredded cheddar cheese
Heat oil in 4 qt. saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to love. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese and sour cream and enjoy!