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.
cost per recipe: $8.04
The price is determined by the national average.
tablespoons olive oil
large onion, chopped (about 1 cup)
stalk celery, chopped (about 1/2 cup)
small red bell pepper, chopped (about 1/2 cup)
tablespoons all-purpose flour
tablespoon ground cumin
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cans (about 15 ounces each ) great northern beans, rinsed and drained
jar (16 ounces) Pace® Picante Sauce
cups chopped boneless, skinless chicken breasts, cooked
cup shredded Cheddar and pepper Jack cheese blend (optional)
cup cubed avocado (optional)
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.