Keep Screen On
It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.
Keep Screen On
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 1 small red bell pepper, chopped (about 1/2 cup)
- 3 tablespoons all purpose flour
- 1 tablespoon ground cumin
- 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 cans (about 15 ounces each ) great northern beans, rinsed and drained
- 1 jar (16 ounces) Pace® Picante Sauce
- 2 cups chopped boneless, skinless chicken breasts, cooked
- 1/4 cup shredded Cheddar and pepper Jack cheese blend (optional)
- 1/2 cup cubed avocado (optional)
Instructions
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Tips
- Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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Step 1
Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
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Step 2
Stir the beans, picante sauce and chicken in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally. Top with shredded pepper jack cheese and cubed avocado, if desired.
