25 days of cooking day 4 - Easy Chicken Chili

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
2 cups chicken broth
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 Can (15 oz) White Kidney Beans , drained, rinsed
1 can (4.5 oz) chopped green chiles, undrained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
sour cream, if desired
Chopped fresh cilantro, if desired


1.In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
2.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.
3.Top each serving with sour cream and cilantro.