Spicy Verde Chicken & Bean Chili
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!
- Heat butter in a 12" (30 cm) skillet over medium heat. Add onion and garlic. Cook and stir until onion is tender.
- Stir flour into skillet. Cook and stir for 2 minutes. Gradually stir in broth. Cook and stir until mixture boils and thickens.
- Stir in chicken,beans,chilies,cumin and hot sauce. Heat to a boil. Reduce heat to low. Simmer for 20 minutes,stirring occasionally.
- 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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