Ingredients
1
tablespoon olive oil
1/2
cup chopped fresh cactus leaves
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
jar (16 oz) Old El Paso™ salsa verde
3
cups cubed cooked chicken
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
3
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup Mexican beer or nonalcoholic beer
1
teaspoon ground cumin
Sour cream
Shredded Monterey Jack cheese
Sliced green onions
Diced avocado
Chopped fresh cilantro
Corn chips
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.
