Ingredients
4
slices applewood-smoked bacon
1 1/2
cups chopped onions
2
cloves garlic, finely chopped
3
teaspoons chili powder
1
teaspoon smoked paprika
2 1/2
cups shredded smoked chicken (1 lb)
1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
cans (16 oz each) pinto beans, drained, rinsed
2
cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained
1/2
cup hickory smoke-flavored barbecue sauce
1
cup shredded Monterey Jack cheese (4 oz)
1/4
cup sliced green onions (4 medium)
Preparation
In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
Cook onions in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika; cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
Sprinkle individual servings with cheese, green onions and reserved crumbled bacon.
