| 1 1/4 | lb boneless skinless chicken thighs, cut into 1/2-inch pieces |
| 1 | tablespoon chili powder |
| 1 | teaspoon salt |
| 1 | teaspoon paprika |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon onion powder |
| 1 | tablespoon olive or vegetable oil |
| 2 | cups Green Giant® Valley Fresh Steamers™ frozen cut green beans |
| 1 | box (9 oz) Green Giant® frozen baby lima beans |
| 1 | can (28 oz) Muir Glen® organic diced tomatoes, undrained |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 3 1/2 | cups Progresso® chicken broth (from 32-oz carton) |
| 1/4 | teaspoon hot pepper sauce |
| 1 | can (15 oz) Progresso® cannellini beans, drained |
| 1. | In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown. |
| 2. | Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended. |
| 3. | Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated. |
| No change. |
|
| Progresso® chicken broth is available in an aseptic carton that is handy to use. Any leftover broth can be stored in the carton in the refrigerator. |
Nutrition Information:
280 ( 80); 9g ( 2 1/2g, 0g); 45mg; 1130mg; 26g ( 7g, 4g); 25g 15%; 15%; 10%; 30% 1/2 ; 1 ; 1 ; 3 2