Recipe by Campbell's Kitchen
"This smoky chili combines cooked chicken, onion, celery, red pepper, salsa, white Northern beans and Swanson® chicken broth and is garnished with avocado and shredded Monterey Jack cheese."
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chopped red pepper
Swanson® Chicken Broth
2 (15 ounce) cans
great Northern beans
1 (16 ounce) jar
Pace® Chipotle Chunky Salsa
chopped cooked chicken
Shredded pepper Jack cheese
This was perfect to use up ingredients I already had and wanted to make use of. As I was putting this together (adding two good-sized cloves of garlic) I was really looking forward to this and thought I was really in for something good, even tho' it seemed like an awful lot of cumin. But I was sadly disappointed. It's hot and it's cumin-y, and if it weren't for hot and cumin-y it wouldn't have much flavor at all. This is extremely one-dimensional, no complexity or melding of flavors at all. And, alas, it was far too "kickin" for me. The avocado and cheese did help mellow it out some, but it was still...hot and cumin-y, in essence, boring.
Quick enough for a weeknight meal, but even better the next day. I omitted the flour, added about 3 cloves of garlic (we love garlic) and used standard salsa instead of chipotle. At the end I stirred in about 2 cups of jack cheese instead of serving it on top. The whole family enjoyed this.
I really enjoyed this recipe, I did however change it just a lil bit--I forgot to grab a red pepper--so I didn't use that, I added an extra tablespoon of cumin and a table spoon of chili powder--as well as some Old Elpaso taco seasoning, I used a whole chicken--so I used the broth from that--with a boulion cube--and rotel instead of the salsa--it came out delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Kickin' Coyote Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 238
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