Chili with chicken and white cheddar queso
Chicken and White Cheddar Queso Chili
Published on July 18, 2017
3 (14.5 ounce) cans great Northern beans, drained and rinsed
4 cups low-sodium chicken broth
1 ½ cups chopped cooked chicken breast
¾ cup salsa verde
1 (5.6 oz) container rice mix with white Cheddar sauce (like Knorr® Rice SidesTM)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
- Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.
Nutrition Facts (per serving)
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