Spicy Verde Chicken & Bean Chili

Products you'll need:

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

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

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  • 2 tbsp (30 mL) butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) all-purpose flour
  • 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 cups (500 mL) shredded, cooked chicken
  • 1 can small white beans, drained
  • 1 can chopped green chili pepper, drained
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) jalapeño hot pepper sauce
  • 6 whole wheat flour tortillas (8"/20 cm), warmed
  • Shredded Monterey Jack cheese
  • Chopped fresh cilantro leaves


  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.

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Amount Per Serving
Calories 390
Fat 9 g
Saturated Fat 3.5 g
Cholesterol 50 mg
Sodium 690 mg
Carbohydrate 41 g
Dietary Fibre 6 g
Protein 25 g
Calcium 6 %DV
  • Source of calcium
  • Good Source of fibre
  • Source of protein

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