Spicy Three-Bean and Chicken Soup

 

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.