Chicken & Bean Chili

By cnash

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.

Ingredients

• 2 2 to to 20 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.
• 3 Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

1

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.

2

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.