Subject: Campbell's Chicken Chili
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 04 2002 - 19:23:54 EST
Food for Thought:
A friend may well be reckoned the masterpiece of nature. (Ralph Waldo
Emerson)
Recipe of the Day:
When chilly days call for a steaming bowl of homemade chili, answer the
call with our easy and tasty
Chicken Chili made 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/Cook Time: 25 min.
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 Campbell's Dry Onion Soup & Recipe 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
1 lb. boneless chicken breasts
Shredded Cheddar cheese
Campbell's Dry Onion Soup & Recipe Mix
Vegetable oil
2 cans (about 16 oz. each) white kidney (cannellini) beans
Green onions
Chili powder
Kitchen Clip:
Make a second batch to serve as leftovers this weekend. Leftover chili
can be used in tacos or burritos,
as an omelet filling, or a baked potato topper.
This archive was generated by hypermail 2b28 : Fri Feb 01 2002 - 00:00:01 EST