Southwestern Chicken Chili

Ingredients:


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

Directions:

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 saucepot.

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.

Shared by Mary Ann Hartley