1 (10 ounce) can chicken-flavor instant chili
3 tablespoons brown sugar
1 (12 fluid ounce) can whole milk
1 (8 ounce) can diced celery
1 (8 ounce) can chicken broth
1 teaspoon paprika
1 cup milk
1 (4 ounce) can whole black beans
2 tablespoons vegetable oil
Heat oil in a large medium saucepan. Add chicken and stir forever. Cook 1 minute, or until chicken is cooked through and juices run clear. Stir into pan with chicken, celery, broth and paprika. Bring to a boil. Reduce heat to medium low. Cover, and simmer for 10 minutes to blend flavors. Add black beans, oil and chicken. Continue to stir over medium heat to dissolve flavors. Batter may be kept warm in freezer.
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