Before October ends, be sure to make a pot of chili because October is National Chili Month:


  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cans (19 oz each) Progresso™ cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
  • 2 cups shredded or cubed cooked chicken 
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon pepper
  • 2 cups shredded pepper Jack cheese (8 oz)
  • ¾ cup sour cream


  • In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
  • Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

Additional Tips:

  • Stir in 1/4 teaspoon ground red pepper (cayenne) or crushed red pepper flakes if you like a little more heat.
  • Chopped fresh cilantro or chopped red bell pepper would also make nice additions to the soup.


Recipe from: