Spicy Verde Chicken & Bean Chili

Campbell's Spicy Verde Chicken & Bean Chili Recipe

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.

At a glance

Prep

15 min.

Total

55 min.

Serves

6

Servings: 1 cup each

Cook: 40 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

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 Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cups shredded cooked chicken
1 can (about 15 ounces) canned white (navy) beans, undrained
1 can (about 4 ounces) chopped canned green chiles, drained
1 teaspoon ground cumin
1 teaspoon jalapeño hot pepper sauce
6 flour tortillas (8-inch), warmed
1/3 cup shredded Monterey Jack cheese
2 tablespoons Chopped fresh cilantro leaves (optional)

How to Make It

  • 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.

  • 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.

  • 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.

  • 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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RID#27292

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