Chicken & Bean Chili
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.
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
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
0.25 cup shredded Cheddar and pepper Jack cheese blend (optional)
0.5 cup cubed avocado (optional)
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
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
0.25 cup shredded Cheddar and pepper Jack cheese blend (optional)
0.5 cup cubed avocado (optional)
Instructions
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.
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.
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.
Chicken & Bean Chili
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.
Directions
Print
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.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.
Ingredients
2 tablespoons olive oil1 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 flour1 tablespoon ground cumin2 cups Swanson® Chicken Broth2 cans (about 15 ounces each ) great northern beans, rinsed and drained1 jar (16 ounces) Pace® Picante Sauce2 cups chopped boneless, skinless chicken breasts, cooked0.25 cup shredded Cheddar and pepper Jack cheese blend (optional)0.5 cup cubed avocado (optional)
Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce...
Easy Seasoned Beans and Rice
This flavorful dish is seasoned with cumin...
Chicken Dijon in Pastry Shells
Elegant, easy and exquisite, individual pu...
Salsa Verde Chicken Tacos
There won't be any leftovers when you tran...