Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1/2
cup chopped red bell pepper
1
can (10 3/4 oz) condensed cream of chicken soup
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
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) Old El Paso™ chopped green chiles, undrained
1/2
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
1/2
cup sour cream, if desired
Chopped fresh cilantro, if desired
Preparation
In 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, chiles, 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.
