Southern White Chicken Chili

Come fall, chili is a weekly staple in our household.  It's just so easy to make, I always do it in the crock pot. I've always made chili with beef.  But, this month I made a goal to try new crock pot recipes.  This was the perfect time to step away from my normal chili recipe and try something different.  And boy am I glad I did.  This recipe was amazing. Full of flavor and the perfect pair to a cool fall night.  

 It's now my favorite chili and I plan on making it for friends on Halloween.  

 

Southern White Chicken Chili 

Courtesy of Campbell's 

Ingredients: 
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese
**I also added a white chili seasoning packet from McCormick & 1/2 cup of chicken stock to the recipe**

Directions:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder,
   cumin, onion and pepper and cook until the chicken is cooked through and the
   vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil.  
  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  
  Sprinkle with the cheese.