Chicken & Bean Chili

chicken & bean chili


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It's hard to believe that you can make this flavor-packed chicken chili in less than an tastes like it's been cooking all day.

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

8 servings


  • 2 Tbs. olive oil
  • 1 lg. onion, chopped
  • 1 stalk celery, chopped
  • 1 sm. red pepper, chopped
  • 3 Tbs. all-purpose flour
  • 1 Tbs. ground cumin
  • 2 C. Swanson® Chicken Broth (or Swanson® Chicken Stock)
  • 2 15-oz. cans great Northern beans, rinsed and drained
  • 1 16-oz. jar Pace® Picante Sauce
  • 2 cups chopped cooked chicken
  • pepper jack cheese, shredded
  • 1 med. avocado, cubed

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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.

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.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.


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