Southwestern Chicken Chili Recipe
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It's hard to believe that you can make this smoky chicken chili in less than an hour...it tastes like it's been cooking for all day.
Ingredients
- 2 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red pepper
- 3 tbsp. all-purpose flour
- 1 tbsp. ground cumin
- 2 cups Swanson® Chicken Stock
- 2 cans (15 ounces each) great Northern beans
- 1 jar (16 ounces) Pace® Chunky Salsa
- 2 cups chopped cooked chicken
- Shredded pepper Jack cheese
- Cubed avocado
- 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.
- Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
- Garnish with the cheese and avocado.
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