Verde Chicken Chili

Ingredients

• 15.5 oz cannellini beans rinsed canned
• 1.5 cups rice long-grain white hot cooked
• 1 cup chicken broth fat-free reduced-sodium
• 2 Tbsp cilantro leaves fresh chopped
• 1  bell pepper green chopped
• 1  lime cut into 8 wedges
• 1 Tbsp oil 
• 1  onion chopped
• 0.3 cup classic ranch dressing kraft
• 0.3 cup taco bellâ® & chunky salsa thick
• 14 oz taco bellâ® verde salsa 
• 1.5 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• sauce pan

Directions

1. Heat oil in large saucepan on medium heat.
2. Add chicken; cook and stir 8 to 10 min. or until done. Stir in peppers and onions; cook 2 to 4 min. or until crisp-tender, stirring frequently.
3. Add verde salsa, broth and beans; stir. Simmer on medium-low heat 20 min. or until heated through, stirring occasionally. Meanwhile, mix dressing and medium salsa until blended.
4. Spoon rice onto platter; top with chicken mixture, dressing mixture and cilantro.
5. Serve with lime wedges.