2
cans (15.5 oz each) great northern beans, drained, rinsed
1
can (4 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
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Steps
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.
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Short on time? 1 cup of frozen bell pepper and onion stir-fry mix can be substituted for the fresh onion and bell pepper in this Easy Chicken Chili recipe.
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