"Sunday Spotlight" - Southwest Chicken Chili

So, Sundays always remind me of football season, and even though it's definitely not that time of the year, I wanted to go ahead and celebrate this spotlight with a new spin on an old Sunday favorite - chili!

This recipe is derived form a Campbells recipe I found - http://allrecipes.com//Recipe/southwest-white-chicken-chili/Detail.aspx - however, I cut a few ingredients and sped up the process for you, since it's time to start the work week again, and we all know how that can be...

What You Need:

1 tablespoon vegetable oil

4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes (or, buy a pre-cooked rotisserie chicken, cut up half for the recipe, and save the other half for dinner tomorrow or make chicken salad for lunch)

4 teaspoons chili powder

1/2 cup diced onion

1 small green pepper, chopped

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained ( OR we used red kidney beans and it was still perfect)

Optional: 2 tablespoons shredded Cheddar cheese and a dollop sour cream

Also, tortilla chips are great for dipping!

How to Make:

1.   Heat the oil in a 4-quart saucepan over medium-high heat.  Add the chicken, chili powder, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. (If you buy the pre-cooked chicken, just add the other ingredients first, saute, then add chicken once the onions/peppers are almost done).

2.   Stir in the soup, water, corn and beans and heat mixture to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese, sour cream, tortilla chips, etc!