Southwest-style chicken chili

Southwest-style chicken chili

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6 People

Tight on time, but need to feed the family? This hearty meal is more than just a flash in the pan. This chili really satisfies your cravings for a quick, easy meal.


  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cubed
  • 2 teaspoons ground cumin
  • 4 teaspoons chili powder
  • 1 medium green pepper, chopped (3/4 cup)
  • 1 large onion, chopped (1 cup)
  • 1 (10-3/4 ounce) can creamed chicken soup
  • 3/4 cup water
  • 1-1/2 cups frozen whole kernel corn
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 2 tablespoons shredded cheddar cheese


  1. In a 4-quart saucepan over medium-high heat, heat oil then add chicken, chili powder, cumin, onion and pepper.
  2. Cook until chicken is cooked through and veggies are tender, stirring every so often.
  3. Add in the soup, water, corn and beans and bring to a boil.
  4. Reduce heat to low and cover for five minutes.
  5. Sprinkle with cheese, let it melt, then serve.


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