Prep Time - 10 minutes
Cooking Time - 15 minutes
½ teaspoon cumin
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon cayenne
1 ½ pounds boneless chicken thighs
½ yellow onion, sliced
Assorted peppers (green, yellow, red; ½ each), sliced
1 can Campbell’s Cream of Chicken Soup
½ cup shredded cheese
2 tablespoons olive oil
Cilantro for garnish (optional)
Preheat oven to 400°F.
Mix cumin, salt, chili, and cayenne, then toss onto chicken.
Heat olive oil over medium-high heat and sear chicken until nicely browned. Remove from pan (may need to add additional tablespoon of oil), add peppers and onions, and lightly saute until softening begins (about 4 minutes), making sure to scrape up brown bits from the pan.
Add soup and stir well. Place chicken thighs back in the pan and bake for 15 minutes.
Garnish with cilantro and serve with rice.