Chicken & Bean Chili

Campbell's Chicken & Bean Chili Recipe

It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.

At a glance

Prep

15 min.

Total

50 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 small red pepper, chopped (about 1/2 cup)
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 cans (about 15 ounces each) great Northern beans, rinsed and drained
1 jar (16 ounces) Pace® Picante Sauce
2 cups chopped cooked chicken
Shredded pepper Jack cheese
Cubed avocado

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.

  • 2

    Stir the beans, picante sauce and chicken in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Top with the cheese and avocado, if desired.

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Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock

calories

303 306

totalfat

9g 9g

saturatedfat

2g 2g

cholesterol

43mg 42mg

sodium

1017mg 900mg

totalcarbohydrate

32g 32g

dietaryfiber

8g 8g

protein

23g 24g

vitamina

15%DV 15%DV

vitaminc

19%DV 19%DV

calcium

9%DV 9%DV

iron

20%DV 21%DV

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

Easy Substitutions

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#24152

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