Southwest White Chicken Chili http: / /www.campbellskitchen.com 1 /2 Tbl. Vegetable oil 2 skinless, boneless chicken breast cut into cubes 2 t. chili powder 1 t. ground cumin 1/2 onion chopped (about 1/2 cup) 1 /2 medium green pepper, chopped (about 1/2 cup) 1 can Campbell's Condensed Cream of Chicken (98% Fat Free) 3/4 cup water 3/4 cups frozen whole kernel corn 1 cans (15 ounces each) Cannellini beans rinsed and drained 1 Tbl. Shredded Cheddar Cheese • Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often. • Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese. Serves 3 Calories 357 per serving Screenings and Seminars Ogden Valley Center, Bone Density Screening. April 4, 11:30a.m. Lake View Center (Hooper) Stroke Presentation. April 5, Noon Riverdale Center, Health Fair. April 6, 10:00- 12:30p.m. South Ogden Center, Advanced Directives. April 9, 11:30a.m. Happy Hour Center, Stroke Presentation. April 11, 11:30a.m. Golden Hour Center, Health Fair. April 18, watch for more information. Morgan Center, Stroke Presentation. April 20,11:30a.m. McKay-Dee Hospital, Lite Lunch Seminar. April 25, Noon "Immunizations for All Ages" Dr Christopher Baliga This lecture is free of charge. There is a $6.50 charge for a box lunch which must be ordered by the Monday before the lecture date, launches must be picked up before 12:00. Call 801.387.7800. Please contact Rebecca Nichols with any questions or concerns at 801.866.8993, or email to Rebecca.Nichols@imail.org 52