Chicken Chili
1 tablespoon vegetable oil
1 pound chicken breasts, cubed
1 tablespoon chili powder
1 (10.75 ounce) can cream of chicken soup
2 cups water
1 package dry onion soup mix
2 (16 ounce) cans white kidney beans, rinsed, drained
Shredded cheddar cheese
Sliced green onions
In saucepan, heat oil. Add chicken and chili powder. Cook until browned, stirring often. Add soup, water and soup mix. Heat to a boil. Cover. Cook over low heat for 10 minutes. Add beans, heat through. Garnish with cheese and onions.
Makes 5 servings.