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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
Chicken & Bean Chili
It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 35 minutes
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2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 small red pepper, chopped (about 1/2 cup)
3 tablespoons all-purpose flour
1 tablespoon ground cumin
Swanson® Chicken Stock or 2 cups Swanson® Chicken Broth
2 cans (about 15 ounces each) great northern beans, rinsed and drained
1 jar (16 ounces) Pace® Picante Sauce
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 the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
Stir the beans, picante sauce and chicken in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Top with the cheese and avocado, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 303, Total Fat 9g, Saturated Fat 2g, Cholesterol 43mg, Sodium 1017mg, Total Carbohydrate 32g, Dietary Fiber 8g, Protein 23g, Vitamin A 15%DV, Vitamin C 19%DV, Calcium 9%DV, Iron 20%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 306, Total Fat 9g, Saturated Fat 2g, Cholesterol 42mg, Sodium 900mg, Total Carbohydrate 32g, Dietary Fiber 8g, Protein 24g, Vitamin A 15%DV, Vitamin C 19%DV, Calcium 9%DV, Iron 21%DV


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