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.
cost per recipe: $8.15
The price is determined by the national average.
large onion, chopped (about 1 cup)
teaspoon garlic powder or 1 clove garlic, minced
tablespoon all-purpose flour
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cups shredded boneless, skinless chicken breasts, cooked
can (about 15 ounces) white navy beans, undrained
can (about 4 ounces) chopped green chiles, drained
teaspoon ground cumin
teaspoon jalapeño hot pepper sauce
flour tortilla (8-inch), warmed
cup shredded Monterey Jack cheese
tablespoons chopped fresh cilantro leaves (optional)
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.