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.
Ingredients
2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon garlic powder or 1 clove garlic, minced1 tablespoon all-purpose flour2 cups Swanson® Chicken Broth2 cups shredded boneless, skinless chicken breasts, cooked1 can (about 15 ounces) white navy beans, undrained1 can (about 4 ounces) chopped green chiles, drained1 teaspoon ground cumin1 teaspoon jalapeño hot pepper sauce6 flour tortilla (8-inch), warmed0.333 cup shredded Monterey Jack cheese2 tablespoons chopped fresh cilantro leaves (optional)
Instructions
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.
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.
Directions
Print
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.
Ingredients
2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon garlic powder or 1 clove garlic, minced1 tablespoon all-purpose flour2 cups Swanson® Chicken Broth2 cups shredded boneless, skinless chicken breasts, cooked1 can (about 15 ounces) white navy beans, undrained1 can (about 4 ounces) chopped green chiles, drained1 teaspoon ground cumin1 teaspoon jalapeño hot pepper sauce6 flour tortilla (8-inch), warmed0.333 cup shredded Monterey Jack cheese2 tablespoons chopped fresh cilantro leaves (optional)
Chicken Drunken Noodles
You might expect to find some sort of alco...
Grilled Chicken with Pineapple Sals...
Pineapple juice, honey and red wine vinega...
Buffalo Chicken Wrap
These innovative wraps feature all the gre...
Chicken Quesadillas & Fiesta Rice
Here's an easy way to make family-favorite...