Ingredients
1
tablespoon canola oil
3/4
cup chopped onion
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
1
clove garlic, finely chopped
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
cups shredded cooked chicken
2
cans (15 oz each) Progresso™ cannellini beans, drained
3/4
cup shredded pepper Jack cheese, if desired
Sour cream, if desired
Chopped green onions, if desired
Preparation
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.
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.
