Even though I posted a similar recipe not that long ago, I thought I’d throw this recipe up as a simpler and slightly less spicy option. I clipped this recipe out of a Parade magazine because it seemed like it would be easy to make, and I liked all of the flavors in the dish. I’ve made this several times since then and tweaked it here and there, and it’s always been a hit.
Easy Chicken Chili (adapted from this recipe)
What You’ll Need
- 4 boneless, skinless chicken breasts cut into 1” cubes [Note: Originally I used 1 package boneless, skinless chicken thighs with the fat trimmed off]
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 1 can 98% Fat Free Campbell’s Cream of Chicken Soup [Note: I used 2 cans of soup because I like more liquid]
- 2 cans cannellini beans, rinsed and drained
- 1 ½ cups frozen corn
- ¾ cup water
- 1 tbsp vegetable oil
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp freshly ground black pepper
- 2 tsp kosher salt
In a large Dutch oven, heat the oil over medium heat. Add the chicken, onion and pepper.
Cook for 5-7 minutes, or until the chicken is white throughout. Season with the various spices.
Once the chicken is cooked through and the vegetables are soft, add the condensed soup, water, corn and beans. Bring the mixture to a boil. Reduce the heat to medium low and cook for about 5 more minutes.
I served this with crusty Italian bread and some Mexican cheese sprinkled on top. This is a quick alternative to the other chicken chili recipe I posted, and uses items that are basic staples of your pantry, making it a great option for those weeknights when you get home late and don’t feel like slaving over a stove for hours. I have made this with other vegetables thrown in (finishing off the random dribs and drabs in my freezer) and have added other spices (chipotle powder, cayenne pepper). You can tailor this to your own taste, or enjoy it as is!
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