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.

Directions

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 shredded pepper jack cheese and cubed avocado, if desired.

Ingredients

2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 1/2 cup)
3 tablespoons all-purpose flour
1 tablespoon ground cumin
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 boneless, skinless chicken breasts, cooked
0.25 cup shredded Cheddar and pepper Jack cheese blend (optional)
0.5 cup cubed avocado (optional)

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