Southwestern Chicken Chili


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
Cubed avocado


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.


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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