• 12servings
  • 45minutes
  • 113calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 3/4 cup chopped onion

  3. 1/2 cup chopped red bell pepper

  4. 1/2 cup chopped green bell pepper

  5. 1 clove garlic, finely chopped

  6. 2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)

  7. 2 3/4 cups Progresso® chicken broth (from 32-oz carton)

  8. 2 cups shredded cooked chicken

  9. 2 cans (15 oz each) Progresso® cannellini beans, drained

  10. 3/4 cup shredded pepper Jack cheese, if desired

  11. Sour cream, if desired

  12. Chopped green onions, if desired

Instructions Jump to Ingredients ↑

  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.


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