1package (0.85 oz) Old El Paso Chicken Taco Seasoning Mix
5green onions, thinly sliced
2cans (15 oz each) great northern beans
1can (4.5 oz) Old El Paso Green Chiles, optional
3cupsreduced-sodium chicken broth (start with 3, add more as needed)
Garnish: Old El Paso Flour Tortillas cut into strips (see notes)
In a large, heavy bottomed pan, heat oil over medium-high heat. Cook chicken until browned, stirring occasionally, about 5 minutes.
Add Old El Paso Chicken Taco Seasoning Mix, continue to cook for 1-2 minutes, stirring. Add green onions and cook for an additional 1-2 minutes or until green onions are softened.
Add beans, broth, and green chiles if desired and bring to a boil. Reduce to a simmer and cook until slightly thickened and chicken is cooked through. Garnish with crispy tortilla strips (see notes), green onions, cilantro, sour cream, avocado slices, or anything else you like!
To garnish with tortilla strips: Preheat oven to 400°F. Cut tortillas into small strips. Spray or toss with olive oil. Spread on baking sheet and bake for 5 minutes, stirring once, or until golden brown and crispy.
Cooking option: Continue to simmer to thicken and let the flavors really meld!