Chicken Chili Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut into cubes
• 1 tablespoon chili powder
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 2 cups water
• 1 pouch Campbell’s® Dry Onion Soup and Recipe Mix
• 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• Shredded Cheddar cheese
• Sliced green onion

Directions

1. Heat oil in saucepan. Add chicken and chili powder and cook until browned, stirring often.
2. Add chicken soup, water and soup mix. Heat to a boil. Cover and cook over low heat 10 minutes.
3. Add beans and heat through. Garnish with cheese and onions.

Ingredients

• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 pound butter
• 2 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 3 teaspoons chili powder
• 1/2 cup lemon juice
• 1/4 teaspoon lemon zest
• 3 teaspoons Worcestershire sauce
• 1 (29 ounce) can peach halves, drained

Ingredients

• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can white beans
• 2 ears fresh corn
• salt to taste
• ground black pepper to taste
• 1 lime, sliced

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Ingredients

• 2 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon chili powder
• 2 cups cubed, cooked chicken meat
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) package frozen mixed vegetables

Directions

1. In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often.
2. Add cream of chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes.
3. Add tomatoes and mixed vegetables. Cook for 30 minutes and then serve.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 (14 ounce) cans chicken broth
• 2 (15.5 ounce) cans great Northern beans
• 1 (4 ounce) can chopped green chile peppers
• 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded Monterey Jack cheese

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