Chicken & Bean Chili
From:
Campbell's Kitchen
Prep: 15 minutes
Cook: 35 minutes
Serves:
6
Ingredients:
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 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
Directions:
Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until they're tender. Stir in the flour and cumin and cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the mixture boils and thickens.
Stir the beans, picante sauce and chicken in the saucepot and heat to a boil. Reduce the heat to low and cook for 20 minutes.
Garnish with the cheese and avocado, if desired.
TIP Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Nutrition Information
Nutritional Values per Serving using Swanson Chicken Stock: Calories 354, Total Fat 9g, Saturated Fat 2g, Cholesterol 42mg, Sodium 769mg, Total Carbohydrate 42g, Dietary Fiber 8g, Protein 26g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 22%DV
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