Chicken Chili

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

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Prep Time 10 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.

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REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 4/4/2011 8:48:53 AM REPORT ABUSE CookingMommyof4 said:

Rating:

Yummy! My husband wasn't too crazy about it, but my mother in law and I both enjoyed it! Would definitely make it again! I served it over pasta and used cheddar cheese because I had that on hand. I did double the recipe, and we had plenty of leftovers between 3 adults.

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