Cooking Directions

• Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
• Stir the beans, picante sauce and chicken in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Top with shredded pepper jack cheese and cubed avocado, if desired.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped (about 1 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 1 small red bell pepper, chopped (about 1/2 cup)
• 3 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 2 cups Swanson® Chicken Broth
• 2 cans (about 15 ounces each ) great northern beans, rinsed and drained
• 1 jar (16 ounces) Pace® Picante Sauce
• 2 cups chopped boneless, skinless chicken breasts, cooked
• 0.25 cup shredded Cheddar and pepper Jack cheese blend (optional)
• 0.5 cup cubed avocado (optional)