Southwest White Chicken Chili

This is the first recipe where I can say that I substituted and added enough ingredients to claim a bit of ownership and not have to credit someone else. I certainly didn't invent this dish, but I took several recipes I found and combined them into what I thought would taste even better. This has become a Mereness favorite and people have even requested that I bring it to potlucks and gatherings! That's exciting for a girl who could barely make Macaroni and Cheese at age 22.

Southwest White Chicken Chili

Prep Time: 10 minutes    Cook Time: 20 minutes   Ready in: 30 minutes

Serves: 6

Ingredients:

1 Tablespoon olive oil

2 boneless skinless chicken breasts, cut into chunks

1 teaspoon chili powder

1 teaspoon ground cumin

1 packet McCormick white chicken chili seasoning

1 medium onion, chopped

1 (4 oz.) can chopped green chile

1 (10 oz.) can Rotel diced tomatoes with green chile

1 (10.75 oz.) can Campbell's condensed cream of chicken soup

3/4 cup chicken broth

1 1/2 cups frozen whole kernel corn

2 (15 oz.) can white kidney beans, rinsed and drained

1/4 cup shredded cheddar cheese

Directions:

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, chili seasoning, onion, green chile, and Rotel and cook until the chicken is cooked through and the vegetables are tender, stirring often.

2. Stir the soup, chicken broth, 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 cheese and serve. Top with sour cream, if desired.