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1 large yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups 25%-less-sodium chicken broth
1 can (540 mL) white kidney beans, rinsed
1 cup thick and chunky salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender. Add garlic and cumin; cook and stir 1 min.
Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Remove from heat. Stir in green onions and cilantro.
Serve topped with cheese.
Kraft Kitchen Tips!
Substitute salsa verde for the thick and chunky salsa.
Serve topped with sour cream and chopped avocados in addition to the shredded cheese. Garnish with lime wedges.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 55 mg
Sodium 930 mg
Carbohydrate 20 g
Fibre 4 g
Sugars 4 g
Protein 20 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.