Espinoso Pollo Chili

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  • 40 min prep time
  • 40 min total time
  • 16 ingredients
  • 5 servings

Ingredients

Chili

1
tablespoon olive oil
1/2
cup chopped fresh cactus leaves
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
jar (16 oz) Old El Paso™ salsa verde
3
cups cubed cooked chicken
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
3
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup Mexican beer or nonalcoholic beer
1
teaspoon ground cumin

Garnishes, if desired

Sour cream
Shredded Monterey Jack cheese
Sliced green onions
Diced avocado
Chopped fresh cilantro
Corn chips

Directions

  1. 1 In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
  2. 2 Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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