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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Easy and low-fat. Ingredients:
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/2 cup onion, chopped |
1/2 cup red bell pepper, chopped |
10 3/4 ounces condensed cream of chicken soup |
14 ounces chicken broth |
1 cup water |
2 cups cooked chicken, diced |
32 ounces great northern beans, drained and rinsed |
4 1/2 ounces green chilies, chopped and undrained |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon ground cumin |
1/2 cup sour cream, if desired (optional) |
2 cups white rice, if desired (optional) |
Directions:
1. In a 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, chilies, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
3. Serve over white rice and top each serving with sour cream if desired.
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