1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can condensed cream of chicken soup (10 3/4 ounces)
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans Green Giant® great northern beans, drained, rinsed (15.5 ounces each)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
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.
