Ingredients
2 tbsp. butter
1 large onion
1/4 tsp. garlic powder
1 tbsp. all-purpose flour
2 c. Swanson® Chicken Stock
2 c. shredded cooked chicken
1 can small white beans
1 can chopped green chiles
1 tsp. ground cumin
1 tsp. Hot pepper sauce
6 flour tortilla
shredded Monterey Jack cheese
chopped fresh cilantro leaves
Preparation
Step 1Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.Step 2Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.Step 3Stir in the chicken, beans, chiles, cumin and hot sauce. Heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.Step 4Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.Using Swanson® Natural Goodness™: Chicken Broth Calories 383, Total Fat 11g, Saturated Fat 4g, Cholesterol 52mg, Sodium 587mg, Total Carbohydrate 45g, Dietary Fiber 6g, Protein 24g, Vitamin A 6%DV, Vitamin C 28%DV, Calcium 13%DV, Iron 27%DVUsing Swanson® Certified Organic Chicken Broth: Calories 381, Total Fat 12g, Saturated Fat 4g, Cholesterol 52mg, Sodium 580mg, Total Carbohydrate 45g, Dietary Fiber 6g, Protein 24g, Vitamin A 6%DV, Vitamin C 28%DV, Calcium 13%DV, Iron 27%DV
