Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium red or yellow bell pepper, chopped (1 cup)
2
cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon chili powder
5
or 6 drops Frank’s™ RedHot™ Original cayenne pepper sauce
2
cans (15 oz each) pinto beans, drained
1
can (28 oz) crushed tomatoes, undrained
1
can (14.5 oz) diced tomatoes, undrained
1/2
cup sliced celery
1/2
cup crumbled blue cheese
Preparation
In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.
