2 Tbsp. olive oil
1 Cup chopped onion
1/2 Cup chopped celery
1/2 Cup chopped red pepper
3 Tbsp. all-purpose flour
1 Tbsp. ground cumin
2 Cups Swanson® Chicken Stock
2 Cans (15 ounces each) great Northern beans
1 Jar (16 ounces) Pace® Chunky Salsa
2 Cups chopped cooked chicken
Shredded pepper Jack cheese
Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until they’re tender.
Stir in the flour and cumin and cook for 2 minutes. Stir the stock in the sauce pot. Cook and stir until the mixture boils.
Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
Garnish with the cheese and avocado.