Prep time
10 MIN
Total time
50 MIN
Serves
6
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!

Ingredients

Directions

  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

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

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