Name: Spicy Verde Chicken & Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 large onion, chopped (about 1 cup); 1/4 teaspoon garlic powder or 1 clove garlic, minced; 1 tablespoon all-purpose flour; 2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or 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 cilantro leaves (optional)

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.

Ingredients

cost per recipe: $9.99

2 tablespoons butter
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 tablespoon all-purpose flour
2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or 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 cilantro leaves (optional)

Instructions

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.

Reviews

(2)

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Spicy Verde Chicken & Bean Chili

dfeldges

March 30, 2012

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.
Spicy Verde Chicken & Bean Chili

mw.rs.runyan

March 6, 2008

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.