Cooking Directions

• Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.

Ingredients

• 2 tablespoons butter1 large onion, chopped (about 1 cup)0.25 teaspoon garlic powder or 1 clove garlic, minced1 tablespoon all-purpose flour2 cups Swanson® Chicken Broth2 cups shredded boneless, skinless chicken breasts, cooked1 can (about 15 ounces) white navy beans, undrained1 can (about 4 ounces) chopped green chiles, drained1 teaspoon ground cumin1 teaspoon jalapeño hot pepper sauce6 flour tortilla (8-inch), warmed0.333 cup shredded Monterey Jack cheese2 tablespoons chopped fresh cilantro leaves (optional)