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Spicy Verde Chicken & Bean Chili

Spicy Verde Chicken & Bean Chili

5
(2)

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.

serves 6 (about 1 cup each)

Ingredients

cost per recipe: $8.19

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    large onion, chopped (about 1 cup)

  • 1/4

    teaspoon garlic powderor 1 clove garlic, minced

  • 1

    tablespoon all-purpose flour

  • 2

    cups Swanson® Chicken Broth or Swanson® Certified 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 cilantroleaves (optional)

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(2)
  • dfeldges

    March 30, 2012

    Spicy Verde Chicken & Bean Chili

    I've repeatedly tried white chili-type recipes with no success. Decided to try this one, expecting the same, bland result, but boy, was I wrong! I used jalapeno salsa instead of hot sauce, and I LOVE this, as did my husband. Many, many thanks for a delicious, flavorful meal.

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  • mw.rs.runyan

    March 6, 2008

    Spicy Verde Chicken & Bean Chili

    I actually entered this recipe in a soup contest. Did not win, however out of 38 teams it was 5 (not bad) I am entering this in a Chili contest this week at work, will let you know how it turns out.

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