Smoky White Chicken Chili
What’s even better than a steaming bowl of White Chicken Chili? A steaming bowl of White Chicken Chili that requires minimal prep work, thanks to the ultimate time-saving ingredient: Condensed Cream of Chicken Soup. The soup brings a rich, creamy base to the spicy chili, and best of all, this comforting recipe is easy to customize according to your tastes. Try adding some diced avocado, shredded cheese, sour cream, or even crumbled tortilla chips!
Directions
Recipe Ingredients
- 1 tablespoon vegetable oil
- 1 large red bell pepper, diced small (about 1 cup)
- 1 small yellow onion, diced small (about 1 cup)
- 1 cup frozen roasted corn, thawed (about 5 ounces)
- 1/4 - 1/2 small jalapeño pepper, seeded and finely diced (about 1 tablespoon or to taste)
- 2 cups shredded rotisserie chicken
- 2 cans (15 ounces each) white cannellini beans, rinsed and drained
- 1 cup Pace® Chunky Salsa
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1 teaspoon smoked paprika
- 1/2 cup water or Swanson® Chicken Stock
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