Spicy Verde Chicken & Bean Chili
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.
Campbell’s®
Campbell’s®
Recipe - Eagan
Spicy Verde Chicken & Bean Chili
Prep Time15 Minutes
Servings6
Cook Time55 Minutes
Ingredients
2 tablespoons butter
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder
1 tablespoon all-purpose flour
2 cups Swanson® Chicken Broth (or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth)
2 cups shredded boneless, skinless chicken breasts, cooked
1 can (about 15 ounces) white navy beans, undrained
1 can (about 4 ounces) chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon jalapeño hot pepper sauce
6 flour tortilla (8-inch), warmed
1/3 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro leaves (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.
15 minutes
Prep Time
55 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Butter, Salted, 4 Each
Produce Sweet Onion, 1 Pound
Essential Everyday Garlic Powder, 3.12 Ounce
Essential Everyday Flour, All-Purpose, 5 Pound
Swanson Chicken Broth, 32 Ounce
Smart Chicken Boneless Skinless Chicken Breasts, 1 Pound
S&W White Beans, Navy Beans, 15.5 Ounce
La Preferida Green Chiles, Diced, Mild, 4 Ounce
Essential Everyday Cumin, Ground, 2 Ounce
Tabasco Pepper Sauce, Chipotle, Smoked Red Jalapenos, 5 Ounce
Mission Flour Tortillas, Soft Taco, 10 Each
Crystal Farms Shredded Cheese, Monterey Jack, 8 Ounce
Fresh Cilantro Herbs, 1 Each
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.