Ingredients
2
cups shredded cooked chicken breast
1
tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
3 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup green tomatillo salsa
Sour cream, if desired
Fresh cilantro leaves, if desired
Freshly ground pepper, if desired
Preparation
In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.
