Espinoso Pollo Chili

 

1

tablespoon olive oil

1/2

cup chopped fresh cactus leaves

1

large onion, chopped (1 cup)

1

clove garlic, finely chopped

1

jar (16 oz) salsa verde

3

cups cubed cooked chicken

1

can (15 oz) Progresso® cannellini beans, drained, rinsed

3

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1/2

cup Mexican beer or nonalcoholic beer

1

teaspoon ground cumin

Sour cream

Shredded Monterey Jack cheese

Sliced green onions

Diced avocado

Chopped fresh cilantro

Corn chips

• 1 In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.