Spicy Verde Chicken & Bean Chili Recipe

Name: Spicy Verde Chicken & Bean Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp (15 mL) all-purpose flour; 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 2 cups (500 mL) shredded, cooked chicken; 1 can small white beans, drained; 1 can chopped green chili pepper, drained; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) jalapeño hot pepper sauce; 6 whole wheat flour tortillas (8"/20 cm), warmed; Shredded Monterey Jack cheese; Chopped fresh cilantro leaves

Ingredients

2 tbsp (30 mL) butter
1 large onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
2 cups (500 mL) shredded, cooked chicken
1 can small white beans, drained
1 can chopped green chili pepper, drained
1 tsp (5 mL) ground cumin
1 tsp (5 mL) jalapeño hot pepper sauce
6 whole wheat flour tortillas (8"/20 cm), warmed
Shredded Monterey Jack cheese
Chopped fresh cilantro leaves

	PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 6 servings

Instructions

Heat butter in a 12" (30 cm) skillet over medium heat. Add onion and garlic. Cook and stir until onion is tender.
Stir flour into skillet. Cook and stir for 2 minutes. Gradually stir in broth. Cook and stir until mixture boils and thickens.
Stir in chicken,beans,chilies,cumin and hot sauce. Heat to a boil. Reduce heat to low. Simmer for 20 minutes,stirring occasionally.
Line each of 6 serving bowls with a tortilla. Divide chili among tortilla bowls. Serve topped with cheese and cilantro.

Dinner