Spicy Verde Chicken and Bean Chili

Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce
Staff Writer
chicken chili

Campbell’s Kitchen

Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.

6
Servings
161
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter
  • 1 large onion, chopped
  • 1/4 Teaspoon garlic powder
  • 1 Tablespoon all-purpose flour
  • 2 Cups broth, such as Swanson® chicken broth or Swanson® certified organic chicken broth or Swanson® Natural Goodness® chicken broth
  • 2 Cups shredded cooked chicken
  • 1 can (fifteen ounces) white navy beans, undrained
  • 1 can (four ounces) chopped green chiles, drained
  • 1 Teaspoon ground cumin
  • 1 Teaspoon jalapeño hot pepper sauce
  • 6 flour tortillas (eight-inches), warmed
  • 1/3 Cup shredded Monterey Jack cheese
  • 2 Tablespoons fresh cilantro leaves, chopped, optional

Directions

Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.

Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.

Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.

Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.

 

Nutritional Facts

Total Fat
4g
6%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
75mg
25%
Carbohydrate, by difference
8g
6%
Protein
23g
50%
Vitamin A, RAE
25µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
29mg
3%
Choline, total
79mg
19%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
194mg
28%
Selenium, Se
22µg
40%
Sodium, Na
285mg
19%
Water
122g
5%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.