Chicken Chili

Chicken Chili

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1
tablespoon olive oil
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
can (18.5 oz) Progresso® chicken corn chowder
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (4.5 oz) Old El Paso® chopped green chiles
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/4
teaspoon red pepper flakes, if desired
1/2
cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
  1. In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion, garlic and chicken in oil 3 to 5 minutes or until chicken is no longer pink in center.
  2. Stir in chowder, beans, chiles, oregano, cumin and pepper flakes. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
  3. Top each serving with 2 tablespoons cheese and the cilantro.
Makes 4 servings (1 1/4 cups each)

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.