H-E-B Showtime, November 2011
3c.cooked chicken or turkey,
3Tbsp. each:oil and flour,
2Tbsp.minced garlic in oil,
1can (28 oz.)diced tomatoes,
1 carton (16 oz.)H-E-B Chicken Broth,
1c. (or more)chunky salsa, variety of your choice,
•salt and pepper, to taste,
1can each:black beans, white beans and kidney beans,
1Cube chicken or turkey (a great opportunity to use leftovers or purchase a rotisserie chicken).
2Heat oil in a 5 or 6-quart stock pot or Dutch oven. Place over medium heat and stir in flour, garlic, chili powder and cumin until blended. Heat to a simmer, stirring frequently; cook 3 to 5 minutes to brown flour and seasonings.
3Pour in tomatoes, broth and salsa. Stir and bring to a boil; simmer 15 to 20 minutes, uncovered. Season with salt and pepper, to taste.
4Drain and rinse beans. Add cubed meat and beans to chili. Stir occasionally until heated thoroughly. Remove from heat and serve.
No Nutritional Information Available