All you need:
1 1/2 c. chopped yellow onion
3 cloves garlic, minced
2 tbsp Hy-Vee Select olive oil
1 (4 oz) can Hy-Vee diced green chilies
2 tsp Hy-Vee chili powder
1 tsp ground cumin
1/4 tsp cayenne pepper
2 (15 oz each) cans white kidney beans, rinsed and drained separately
1 (14.5 oz) can Hy-Vee chicken broth
1 (10 oz) can Hy-Vee diced tomatoes and green chilies
1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
1 c. shredded Hy-Vee pepper jack cheese, divided
All you do:
In a Dutch oven, cook onions and garlic in olive oil over medium-high heat 5 to 6 minutes, stirring often.
Stir in green chilies, chili powder, cumin and cayenne pepper; cook 1 minute.
Mash one can of beans. Add mashed beans, whole beans, broth and tomatoes to Dutch oven. Bring to a simmer. Cook, covered, for 10 minutes.
Stir in chicken; cook 10 minutes or until heated through. Serve topped with cheese.
Daily nutritional values:
10% vitamin A
15% vitamin C
Nutrition information per serving:
Dietary Fiber: 7g
Saturated Fat: 4g
Trans fats: 0g