Spicy Verde Chicken & Bean Chili
Spicy Verde Chicken & Bean Chili
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®
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Recipe - Rosemount
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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
  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.
15 minutes
Prep Time
55 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 tablespoons butter
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Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
1 large onion, chopped (about 1 cup)
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Produce Sweet Onion, 1 Pound
$1.99 avg/ea$1.99/lb
1/4 teaspoon garlic powder
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Essential Everyday Garlic Powder, 3.12 Ounce
$1.99$0.64/oz
1 tablespoon all-purpose flour
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Essential Everyday Flour, All-Purpose, 5 Pound
$3.49$0.70/lb
2 cups Swanson® Chicken Broth (or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth)
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Swanson Chicken Broth, 32 Ounce
$3.49$0.11/oz
2 cups shredded boneless, skinless chicken breasts, cooked
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Smart Chicken Boneless Skinless Chicken Breasts, 1 Pound
$8.49/lb$8.49/lb
1 can (about 15 ounces) white navy beans, undrained
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S&W White Beans, Navy Beans, 15.5 Ounce
$1.79$0.12/oz
1 can (about 4 ounces) chopped green chiles, drained
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La Preferida Green Chiles, Diced, Mild, 4 Ounce
$1.59$0.40/oz
1 teaspoon ground cumin
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Essential Everyday Cumin, Ground, 2 Ounce
$2.99$1.50/oz
1 teaspoon jalapeño hot pepper sauce
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Tabasco Pepper Sauce, Chipotle, Smoked Red Jalapenos, 5 Ounce
$4.29 was $4.39$0.86/oz
6 flour tortilla (8-inch), warmed
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Mission Flour Tortillas, Soft Taco, 10 Each
$3.29 was $3.79$0.33 each
1/3 cup shredded Monterey Jack cheese
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Crystal Farms Shredded Cheese, Monterey Jack, 8 Ounce
$3.49 was $3.99$0.44/oz
2 tablespoons chopped fresh cilantro leaves (optional)
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Fresh Cilantro Herbs, 1 Each
$1.29

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.