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Monday, January 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

Contributed by:
  • 1 TBS vegetable oil
  • 4 skinless, boneless chicken breasts, cubed
  • 4 TBS chili powder
  • 2 tsp. cumin
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 can condensed cream of chicken soup
  • 3?4 cup water
  • 2 cans whole kernel corn, drained
  • 2 cans cannellini or white kidney
  • beans, drained
  • 2 TBS shredded cheese
Heat oil in 4-quart sauce pan over medium-high heat. Add chicken, chili, cumin, onion and pepper. Cook until chicken is cooked through and vegetables are tender, stirring often.
Stir in soup, water, corn and beans to saucepan. Heat to a boil. Reduce heat to low, cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese.
Yield: 6 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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