Subject: Chicken Chili
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 17 2003 - 18:31:34 EST
This quick "white" chili features chicken, white beans and Campbell's(R)
Cream of Chicken Soup. Serve with tortilla chips or flour tortillas for
a satisfying, speedy supper.
Chicken Chili
from Campbell's Kitchen
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(R) 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 beans (cannellini), rinsed and
drained
Shredded Cheddar cheese
Sliced green onions
Directions:
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.
Kitchen Clip:
This chili is a fun variation on the original chile con carne (literally
chiles with meat). Traditional Texas-style chili, which legend tells us
was created on the range by the cooks of cattle drives, featured beef
only, cooked with red chile and water and little else. Today, everything
goes into chili but the kitchen sink!
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