Ingredients
1 1/2
cups cubed cooked chicken
2
cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
can (15 oz) spicy chili beans in sauce, undrained
1
can (14.5 oz) Mexican-style diced tomatoes, undrained
4
tablespoons sour cream, if desired
4
tablespoons green salsa, if desired
Preparation
In large saucepan, combine all ingredients except sour cream and salsa. Cook over medium heat about 10 minutes, stirring occasionally, until hot.
Ladle chili into individual bowls. Top each serving with sour cream and salsa.
