Southwestern Chicken Chili

Southwestern Chicken Chili

Looking for a tasty side dish? Then try this chicken chili made using Progresso® broth and cannellini beans - perfect for Southwestern cuisine.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

12

servings

1
tablespoon canola oil
3/4
cup chopped onion
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
1
clove garlic, finely chopped
2
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 3/4
cups Progresso® chicken broth (from 32-oz carton)
2
cups shredded cooked chicken
2
cans (15 oz each) Progresso® cannellini beans, drained
3/4
cup shredded pepper Jack cheese, if desired
Sour cream, if desired
Chopped green onions, if desired
  1. In Dutch oven or 4-quart saucepan, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning mix; cook and stir 1 minute.
  2. Stir in broth, chicken and beans. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onions.
Makes 12 servings (about 1/2 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 113
    • Total Fat 2g
      • (Saturated Fat 0g,),
    • Sodium 778mg;
    • Total Carbohydrate 12g
      • (Dietary Fiber 3g,
    • Protein 11g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Very Lean Meat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.