Recipes

Spicy Verde Chicken And Bean Chili

Campbell's Kitchen|

Spicy Verde Chicken And Bean Chili
4 (1 ratings)
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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.
Servings
6
chicken chili
Ingredients
  • 2 tablespoon butter
  • 1 large onion, chopped
  • 1/4 teaspoon garlic powder
  • 1 tablespoon all-purpose flour
  • 2 cup broth, such as swanson® chicken broth or swanson® certified organic chicken broth or swanson® natural goodness® chicken broth
  • 2 cup 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 tablespoon fresh cilantro leaves, chopped, optional
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.
 
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