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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This smoky chili combines cooked chicken, onion, celery, red pepper, salsa, white Northern beans and Swanson® chicken broth and is garnished with avocado and shredded Monterey Jack cheese. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped red pepper |
3 tablespoons all-purpose flour |
1 tablespoon ground cumin |
2 cups swanson® chicken broth |
2 (15 ounce) cans great northern beans |
1 (16 ounce) jar pace® chipotle chunky salsa |
2 cups chopped cooked chicken |
shredded pepper jack cheese |
cubed avocado |
Directions:
1. Heat the oil in a 4 quart saucepot over medium heat. Add the onion, celery and pepper and cook until tender. Stir in the flour and cumin and cook for 2 minutes. Add the broth. Cook and stir until the mixture boils.
2. Add the beans, salsa and chicken. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
3. Garnish with the cheese and avocado.
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