| 6 | 30 | 189 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 8 |
| 454 gm | Chicken breast, boneless, skinless (canned (drained) or cooked) |
| 199 gm | H‑E‑B Chopped Celery and Onions, 7 oz (full container) |
| 1 tsp | Fajita Spice Blend |
| 114 gm | Diced Mild Green Chiles (canned) |
| 908 gm | Chicken broth (stock), low sodium |
| 851 gm | White beans, canned (drained and rinsed) |
1. Add chicken, Chopped Celery and Onions and green chilies. Cook 4-5 minutes or until onions begin to brown.
3. Add chicken broth and beans. Bring to a simmer for 3 minutes then reduce heat to low.
4. Cook chili an additional 20-30 minutes on low heat for flavors to meld.
5. Serve with a sprinkle of cheese, diced avocado, jalapeño or tortilla strips.
| Meat | 0.6 |
| Meat Alternative | 0.5 |
| Vegetables | 0.9 |
