Easy Chicken Chili

 

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1/2

cup chopped red bell pepper

1

can (10 3/4 oz) condensed cream of chicken soup

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

cup water

2

cups diced rotisserie-cooked chicken

2

cans (15.5 oz each) Green Giant® great northern beans, drained, rinsed

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

1/2

teaspoon dried oregano leaves

1/2

teaspoon ground cumin

1/2

cup sour cream, if desired

Chopped fresh cilantro, if desired

• 1 In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
• 2 Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
• 3 Top each serving with sour cream and cilantro.