Spicy Verde Chicken & Bean Chili

Our very favorite chicken chili... really good on a day when you're expecting oh - like 30 inches of snow!

2 tablespoons butter

1 large onion, chopped (about 1 cup)

1/4 teaspoon garlic powder or 1 clove garlic, minced

1 tablespoon all-purpose flour

2 cups Swanson® Chicken Stock

2 cups shredded cooked chicken

1 can (about 15 ounces) small white beans, undrained

1 can (4 ounces) chopped green chiles, drained

1 teaspoon ground cumin

1 teaspoon jalapeño hot pepper sauce

Shredded Monterey Jack cheese

Melt the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.

Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Stir in the chicken, beans, chiles, cumin and hot sauce. Heat to a boil. Reduce the heat to low.

Cook for 20 minutes, stirring occasionally.

Serve topped with cheese and cilantro, if desired.