- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
- 1 large onion, chopped
- 1 large green pepper
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cheddar Cheese Soup
- 1 tablespoon tomato paste
- 1/2 teaspoon ground chipotle chile pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup regular brown rice, prepared according to package directions without salt or butter
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
- Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
- Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.