Prep time
10 MIN
Total time
50 MIN
Try something bold on Saturday night with our Spicy Verde & Bean Chili recipe. With shredded chicken, white beans, fresh vegetables and some heat, you'll have tasty tortilla bowls you can top with cheese and enjoy!



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

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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