Easy Chicken Chili

If you’re tired of the usual beef chili, here’s a nice change.  This soup is easy to make and tastes great.

Ingredients:

• 1 tablespoon olive or vegetable oil
• 1 medium onion, chopped (1/2 cup)
• ½ cup chopped red bell pepper
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1 can (14 oz.) chicken broth
• 1 cup water
• 2 cups diced rotisserie-cooked chicken
• 2 cans (15.5 oz. each) great northern beans, drained, rinsed
• 1 can (4.5 oz.) chopped green chilies, undrained
• ½ teaspoon oregano leaves
• ½ teaspoon ground cumin
• ½ cup sour cream, if desired
• chopped fresh cilantro, if desired

Directions:

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.

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.

Top each serving with sour cream and cilantro.  6 servings (1-1/3 cups each).

NOTE:  This was my first time buying a rotisserie-cooked chicken.  I’ve seen lots of recipes that use them but I’ve always just cooked my own.  I got my rotisserie chicken at HyVee for $5.00 in the deli section.  It was really good and I’ll probably do it that way again.  But if you don’t want to use a rotisserie-cooked chicken, boiling and shredding 2 or 3 chicken breasts would work just fine, too.

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