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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
