Description
Swanson® Chicken Broth is the classic . It's the perfect balance of chicken, vegetables and seasonings to bring rich and distinctive flavor to your everyday cooking, without the added fat .Spicy Verde Chicken & Bean Chili Recipe Prep time: 15 mins Cook time: 55 mins Servings: 6 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 . Brought to you by: Campbell's Ingredients: 2 tablespoons butter 1 large onion, chopped (about 1 cup) 1/4 teaspoon garlic powder or 1 clove garlic, minced 1 tablespoon all-purpose flour 2 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® 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) Steps: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 .
