Spicy Verde Chicken & Bean Chili
Ingredients
- 2 Tbsp butter
- 1 large onion, chopped (about 1 cup)
- ¼ tsp garlic powder or 1 clove garlic, minced
- 1 Tbsp all-purpose flour
- 2 cups chicken broth
- 2 cups shredded boneless, skinless chicken breasts, cooked
- 1 can (about 15 oz) white navy beans, undrained
- 1 can (about 4 oz) chopped green chiles, drained
- 1 tsp ground cumin
- 1 tsp jalapeño hot pepper sauce
- 6 flour tortilla (8-inch), warmed
- ⅓ cup shredded Monterey Jack cheese
- 2 Tbsp chopped fresh cilantro leaves (optional)
Instructions
- Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.
- Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
- Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.
- Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.
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