Subject: Campbell's Chicken Chili
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 09:17:20 EST
Food for Thought:
Chop your own wood and it will warm you twice. (Henry Ford)
Recipe of the Day:
Chicken Chili is a lower fat alternative to chili with meat (con carne)
-- and now it's easier
than ever to make with Campbell's Cream of Chicken Soup!
Campbell's Chicken Chili
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=752
Prep Time: 10 minutes
Cook Time: 25 minutes
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into cubes
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
2 cups water
1 pouch dry onion soup mix
2 cans (about 16 oz. each) white kidney (cannellini) beans, rinsed and
drained
Shredded Cheddar cheese
Sliced green onions
HEAT oil in saucepan. Add chicken and chili powder and cook until
browned, stirring often.
ADD chicken soup, water and soup mix. Heat to a boil. Cover and cook
over low heat 10 min.
ADD beans and heat through. Garnish with cheese and onions. Serves 5.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Dry onion soup mix
1 lb. boneless chicken breasts
Shredded Cheddar cheese
2 cans (about 16 oz. each) white kidney (cannellini) beans, rinsed and
drained
Vegetable oil
Chili powder
Green onions
Timesaver Tip:
Store leftovers as individual servings in microwave-safe containers for
quick lunches later in
the week.
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