Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
2
cans (15 oz each) pinto beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
package (1.25 oz) chili seasoning mix
1
oz bittersweet baking chocolate, grated
1/8
teaspoon ground cinnamon
2
cups shredded cooked chicken
Tortilla chips, if desired
Preparation
In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.
