Espinoso Pollo Chili

Espinoso Pollo Chili

Try an authentically Mexican chicken chili recipe from the Pillsbury Test Kitchens Chili Cook-Off.

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

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) Old El Paso™ salsa verde
  • 3 cups cubed cooked chicken
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup Mexican beer or nonalcoholic beer
  • 1 teaspoon ground cumin

Garnishes, if desired

  • Sour cream
  • Shredded Monterey Jack cheese
  • Sliced green onions
  • Diced avocado
  • Chopped fresh cilantro
  • Corn chips

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